Mackerel and Mushroom Risotto from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate

Name: Mackerel and Mushroom Risotto from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate
Ingredients: ⅔ cup (150 ml) white wine; Salt and pepper, to taste; 1 cup (200 g) risotto rice (arborio or carnaroli); 1½ cups (150 g) mixed mushrooms, diced (preferably including oyster, beech, and chestnut mushrooms); Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained; 1 garlic clove, minced; 1 shallot, minced; ½ bunch of parsley, leaves only, finely chopped; 3 tablespoons (45 g) butter; 4¼ cups (1 L) mushroom stock

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Heat 1 tablespoon of butter in a deep pan over medium-high heat and sauté the shallot and garlic for 3 to 4 minutes, until softened. Add the rice, stir-frying the grains for 2 minutes, until...

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Ingredients

⅔ cup (150 ml) white wine
Salt and pepper, to taste
1 cup (200 g) risotto rice (arborio or carnaroli)
1½ cups (150 g) mixed mushrooms, diced (preferably including oyster, beech, and chestnut mushrooms)
Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained
1 garlic clove, minced
1 shallot, minced
½ bunch of parsley, leaves only, finely chopped
3 tablespoons (45 g) butter
4¼ cups (1 L) mushroom stock