Forest Mushroom Risotto
An easy recipe for a creamy mushroom risotto: find out how to prepare mushroom risotto with chanterelles, ceps, bay boletes and other forest mushrooms.
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.finedininglovers.co.uk.
Cooking tools:
- Kitchen scale
- Garlic press
- Pepper mill
- Peeler
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Plate
Ingredients
- Rice vinegar: 300 g
- Mushrooms: 750 g. mixed (chanterelles. ceps. bay boletes. ecc)
- Onion: 2 each. finely chopped
- Garlic: 1 clove
- Porcini mushroom powder: 1 tsp
- Olive oil: 1 tbsp
- Butter: 2 tbsp
- White wine: 125 ml. dry
- Vegetable stock: 700 ml
- Parsley: 2 tbsp. finely chopped
- Salt
- Pepper: Freshly ground
- Parmesan cheese
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