Wild mushroom risotto
This vegetarian risotto uses a mix of dried and fresh mushrooms to create a dish rich in warm, earthy flavours.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.womensweeklyfood.com.au.
Cooking tools:
Ingredients
- 10 grams dried chantarelle 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, halved, sliced thickly
- 4 (100g) shallots, 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Wild Mushroom Risotto
loveandcook.co.uk
Wild Mushroom Risotto
kosher.com
Wild Mushroom Risotto
loveandcook.co.uk
J. Lohr | Wild Mushroom Risotto
jlohr.com
Wild Mushroom Risotto | Recipes | WW USA
weightwatchers.com
Wild Mushroom Risotto Recipe
chefshop.com
Wild mushroom risotto
anotherfoodblogger.com
Wild mushroom risotto
anotherfoodblogger.com