Mushroom risotto

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 750
    g
    fresh mushrooms, thickly sliced
  • 3
    cloves garlic, peeled and sliced
  • salt and milled black pepper
  • 30
    ml
    chopped fresh parsley
  • 150
    g
    butter
  • 1
    Litres
    chicken stock
  • 300
    g
    aborio or other short-grain rice
  • 75
    ml
    white wine
  • 250
    ml
    grated Parmesan cheese
 

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.
 

 

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