60g butter
1 garlic clove, finely chopped and crushed
1 small onion, finely chopped
1 cup of risotto
60ml dry white wine
500ml chicken stock
150g button mushrooms, chopped
100g assorted wild mushrooms, chopped
60g grated parmesan cheese
3 T butter, cubed
Salt and freshly ground black pepper

o Put the stock in a pot and keep on the heat
o Melt the 4T butter in a medium sized pot and sauté the onion and garlic.
o Add the Risotto and coat all grains in butter.
o Add the wine and reduce.
o Add mushrooms.
o Add the stock, a little at a time, until it is all absorbed. (This will take about 20 minutes.)
o Add the parmesan and mix in well.
o Mix in the butter.

Leave a comment

(will not be published)
Remember Me
Subscribe to Updates