Azazzel: Mushroom Risotto

Azazzel

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Last Active 08-11-20 7:25 pm
Joined 06-12-12

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Mushroom Risotto

Warm broth till near simmering on low. Cook mushrooms over med-high heat in 2tbsp oil then remove with liquid. Saute shallots in 1tbsp oil for a min. Add the rice and stir for 2 min then hit it with the wine. Once the wine is absorbed add a ladel of the broth and continuously stir till absorbed then repeat. After about 20 minutes and the broth is gone your rice should be al dente; add the butter, mushroom, chives, and parmesean.