Mushroom risotto

Name: Mushroom risotto
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 45.00 ml fresh chillies 573; 750.00 g mushrooms sliced; 3.00 garlic cloves, peeled and sliced; salt and freshly ground black pepper; 30.00 ml fresh parsley chopped; 150.00 g butter; 1.00 Litres stock chicken; 300.00 g rice arborio or short grain; 75.00 ml wine white; 250.00 ml parmesan cheese grated

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

45.00 ml	fresh chillies — 573
750.00 g	mushrooms — sliced
3.00	garlic — cloves, peeled and sliced
	salt and freshly ground black pepper
30.00 ml	fresh parsley — chopped
150.00 g	butter
1.00 Litres	stock — chicken
300.00 g	rice — arborio or short grain
75.00 ml	wine — white
250.00 ml	parmesan cheese — grated

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Method:

Heat oil in a pan and fry mushrooms and garlic until softened. Season.
Stir in parsley.
Melt butter in a large saucepan and add half the stock. Add rice and simmer, stirring, until stock is absorbed.
Add the rest of the stock and the wine. Simmer until liquid is absorbed and rice is al dente.
Stir in mushrooms and cheese and serve immediately.