Mushroom risotto | Yiannis Lucacos

Name: Mushroom risotto | Yiannis Lucacos
Ingredients: 400 g. risotto rice such as Arborio (14.1 oz); 30 g. olive oil (1.05 oz); 100 g. onion, minced (3.5 oz); 20 g. garlic, minced (0.7 oz); 200 g. white wine (7 oz); 1500 - 2000 g. mushroom stock (52.9 - 70.5 oz); 200 g. sautéed mushrooms (7 oz); 80 g. grated parmesan (2.8 oz); 60 g. butter (2.1 oz); 10 g. thyme, finely chopped (0.35 oz); salt; pepper; 500 g. button mushrooms, stems removed and quartered (17.6 oz); 250 g. oyster mushrooms, stems removed and cut into large chunks (8.8 oz); 250 g. portobello mushrooms, stems removed and cut into the same size pieces as the buttons (8.8 oz); 200 g. olive oil for sautéing (7 oz)

www.yiannislucacos.gr

Indulge in Yiannis Lucacos' Mushroom Risotto – slow-cooked with aromatic thyme and rich mushroom flavor for a creamy, comforting dish perfect for any occasion.

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Ingredients

400 g. risotto rice such as Arborio (14.1 oz)
30 g. olive oil (1.05 oz)
100 g. onion, minced (3.5 oz)
20 g. garlic, minced (0.7 oz)
200 g. white wine (7 oz)
1500 - 2000 g. mushroom stock (52.9 - 70.5 oz)
200 g. sautéed mushrooms (7 oz)
80 g. grated parmesan (2.8 oz)
60 g. butter (2.1 oz)
10 g. thyme, finely chopped (0.35 oz)
salt
pepper
500 g. button mushrooms, stems removed and quartered (17.6 oz)
250 g. oyster mushrooms, stems removed and cut into large chunks (8.8 oz)
250 g. portobello mushrooms, stems removed and cut into the same size pieces as the buttons (8.8 oz)
200 g. olive oil for sautéing (7 oz)