Risotto al Funghi | Hood
A few perfect wild mushrooms, a touch of cream and parmigiano reggiano uplift and enliven this perfect fall dish.
Ingredients
- 2 cups wild mushrooms
- 2 Tablespoons olive oil
- 1 Tablespoon chopped flat leaf Italian parsley
- 1 medium shallot minced
- ¼ cup of olive oil
- 1 ½ cups Arborio rice
- 1 cup of good, dry white wine
- 1 quart of mushroom stock
- 1 Tablespoon unsalted butter
- ¼ cup Hood Heavy Cream
- 2 Tablespoons parmigiano reggiano
- Kosher salt
- Black pepper
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