Mushroom Risotto from The Intolerant Gourmet by Barbara Kafka
The Mushroom Base that’s the foundation of this recipe combines white mushrooms with lobster mushrooms (Pleurotus) and dried porcini (Boletus). Other flavor-pac
Ingredients
- ¼ cup olive oil
- 2 cups arborio rice
- 1 cup white wine
- 1 cup chicken stock (any of the homemade sterile-pack)
- Kosher salt
- Freshly ground black pepper
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