Mushroom risotto | Yiannis Lucacos

Name: Mushroom risotto | Yiannis Lucacos
Ingredients: 400 g. risotto rice such as Arborio (14.1 oz); 30 g. olive oil (1.05 oz); 100 g. onion, minced (3.5 oz); 20 g. garlic, minced (0.7 oz); 200 g. white wine (7 oz); 1500 - 2000 g. mushroom stock (52.9 - 70.5 oz); 200 g. sautéed mushrooms (7 oz); 80 g. grated parmesan (2.8 oz); 60 g. butter (2.1 oz); 10 g. thyme, finely chopped (0.35 oz); salt; pepper; 500 g. button mushrooms, stems removed and quartered (17.6 oz); 250 g. oyster mushrooms, stems removed and cut into large chunks (8.8 oz); 250 g. portobello mushrooms, stems removed and cut into the same size pieces as the buttons (8.8 oz); 200 g. olive oil for sautéing (7 oz)

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For the risotto Heat the stock and keep it warm throughout the preparation. Heat a second pot over medium-high heat, add the olive oil and sweat the onion.

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Ingredients

400 g. risotto rice such as Arborio (14.1 oz)
30 g. olive oil (1.05 oz)
100 g. onion, minced (3.5 oz)
20 g. garlic, minced (0.7 oz)
200 g. white wine (7 oz)
1500 - 2000 g. mushroom stock (52.9 - 70.5 oz)
200 g. sautéed mushrooms (7 oz)
80 g. grated parmesan (2.8 oz)
60 g. butter (2.1 oz)
10 g. thyme, finely chopped (0.35 oz)
salt
pepper
500 g. button mushrooms, stems removed and quartered (17.6 oz)
250 g. oyster mushrooms, stems removed and cut into large chunks (8.8 oz)
250 g. portobello mushrooms, stems removed and cut into the same size pieces as the buttons (8.8 oz)
200 g. olive oil for sautéing (7 oz)