NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- unsalted butter1/4 cup
- garlic, chopped2 clove
- shallots, chopped2 tbsp
- dry porcini mushrooms, approximately1/2 cup
- white mushrooms, white; diced1 cup
- risotto rice1 1/2 cup
- white wine1/2 cup
- chicken broth or vegetable broth, or vegetable broth5 cup
- heavy cream1/4 cup
- Parmesan, Romano cheese, or Asiago cheese, or Romano cheese or Asiago cheese1 cup
- salt and pepper, freshly ground pepper; to taste
- parsley, chopped1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Keep broth heated in a medium-size saucepan.
On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
Heat for about 2 minutes, stirring well.
Add white wine and let simmer on low for 2 minutes.
With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
Add cheese of choice and salt and pepper to taste.
Garnish with parsley and grated choice.
