Wild mushroom risotto
Prep: 25 mins,
Cooking: 45 mins
The ultimate winter dish. Oozing mushroom-y goodness in a bowl.
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Ingredients (14)
200 g | mushrooms — mixed |
1 | onion — finely chopped |
2 | garlic — cloves, finely chopped |
250 g | rice — arborio |
4 | fresh thyme |
salt and freshly ground back pepper — to taste | |
250 ml | wine — white |
dried mushrooms — leftover, liquid | |
1.5 l | stock — chicken or vegetable |
1/2 cup | parmesan cheese — grated |
micro herbs — to serve |
For the mushroom butter:
50 g | mushrooms — dried |
60 g | butter — softened |
water |
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