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For this week recipe I made a super creamy Wine and Mushroom Risotto. My best advice is to use a robust red wine and a mix of sliced close-up mushrooms, shiitake and oyster mushrooms to create different texture!
This recipe will make enough veg stock for you to keep it and preserve it in the fridge for a good 1-2 weeks!
Serves 4:
250gr | 9 oz – Arborio Rice
1 Onion
113 gr | 4 oz Mix of Mushrooms
80 gr Butter
50 gr Parmesan
For the Veg Stock:
3 Stalks Celery
3 Carrots
1 Onion
1 Garlic Clove
10 gr Sea Salt
Fresh Parsley
Ground Pepper
Salt
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#risotto #wine #recipe