Mixed mushroom risotto | Women's Weekly Food
Warm and flavorful mixed mushroom risotto, perfect for a vegetarian winter dinner. Serves 4 in 40 minutes.
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.womensweeklyfood.com.au.
Ingredients
- 10 grams dried chanterelle mushrooms
- 10 grams dried porcini mushrooms
- 1 litre (4 cups) chicken or vegetable stock
- 2 cups (500ml) water
- 50 grams butter
- 100 grams chestnut mushrooms, trimmed
- 100 grams button mushrooms, sliced thickly
- 2 flat mushrooms (160g), halved, sliced thickly
- 4 shallots (100g), chopped finely
- 2 cloves garlic, crushed
- 2 cups (400g) arborio rice
- 1/2 cup (125ml) dry white wine
- 1/2 cup (40g) finely grated parmesan cheese
- 2 tablespoons finely chopped fresh chives
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