prep 0:10 total 0:30
Heat a large knob of butter and a drizzle of olive oil in a saucepan; add the chopped garlic and shallots. Chop the mushrooms roughly, add to the pan and season heavily. Saute off the mushrooms until partially cooked. Add the risotto rice. Allow the rice to be coated by the butter/oil/mushroom juices; add the wine. Allow the alcohol to boil off and continually stir the risotto while you gradually add the chicken stock ladle by ladle.
The quality of this risotto depends on 2 things, the quality of the mushrooms and the quality of the stock, the better these are the better the dish is.
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