Sun-Dried Tomatoes and Mushroom Risotto | Metro

Ingredients

• 1/4 cup (60 mL) butter
• 1/2 white onion, chopped
• 3 Tbsp. (45 mL) dried Tomato in oil, drained and chopped
• 1/2 cup (125 mL) diced oyster mushrooms
• 1/2 cup (125 ml) diced shiitake mushrooms
• 1/2 cup (125 ml) diced portobellini mushrooms
• 1/2 cups (125 mL) arborio rice
• 2 1/2 cups (625 mL) hot beef broth
• 1 cup (250 mL) white wine
• 1/4 cup (60 mL) chopped fresh parsley
• salt and pepper to taste
• 1/2 cup (125 mL) whipping cream
• 3 1/2 oz (100 g) le cabouron cheese, grated