Mushroom & Truffle Risotto - elle cuisine

Name: Mushroom & Truffle Risotto - elle cuisine
Ingredients: ½ lb butter (1/4 lb); 1 1/2 lbs fresh wild mushrooms, roughly chopped (best to get a blend shitake, oyster, king oyster, cremini, portabello or porcini, hen of the woods, chanterelle, morel; ½ L Arborio rice (approx. 1.5 cups); ¼ L diced Vidalia onions or shallots (approx. ½ cup); ¼ L diced leeks (approx. ½ cup); 1 1/2 L chicken or mushroom stock (do not use regular vegetable stock); ¼ L white wine (approx. ½ cup); ½ L grated parmesan; ¼ L EVOO (approx. ½ cup); 1 tbsp chopped fresh thyme; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh chives (or spring onion tips)

www.ellecuisine.ca

Recipes Mushroom & Truffle Risotto METHOD FOR RISOTTO Ingredients - ½ lb butter (1/4 lb) - 1.5 lbs fresh wild mushrooms, roughly chopped (best to get a blend

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ellecuisine.ca.

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Ingredients

½ lb butter (1/4 lb)
1 1/2 lbs fresh wild mushrooms, roughly chopped (best to get a blend shitake, oyster, king oyster, cremini, portabello or porcini, hen of the woods, chanterelle, morel
½ L Arborio rice (approx. 1.5 cups)
¼ L diced Vidalia onions or shallots (approx. ½ cup)
¼ L diced leeks (approx. ½ cup)
1 1/2 L chicken or mushroom stock (do not use regular vegetable stock)
¼ L white wine (approx. ½ cup)
½ L grated parmesan
¼ L EVOO (approx. ½ cup)
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh chives (or spring onion tips)