Mushroom risotto
So many kinds of mushrooms are in season right now, perfect time to create a lovely and creamy mushroom risotto. Ready in half an hour.
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Cooking tools:
- Mushroom brush
- Paper towel
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Skillet
- Stove
- Spatula
Ingredients
- 300 grams risotto rice
- 300 ml mushroom stock (store-bought, or make your own)
- 100 ml dry white wine
- 2 shallots
- 2 garlic cloves
- 200 grams chestnut mushrooms
- 100 grams shimeji, an Asian type of mushroom but you can use any kind you like.
- 100 ml cream
- 100 grams Parmesan cheese
- pepper and salt to taste
Ready to cook this?
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