Это предварительный просмотр рецепта "Mushroom Risotto".

Рецепт Mushroom Risotto
by Lois B

The first time I tasted risotto, my brother ordered a truffle risotto and insisted that my husband and I try it. A heavenly taste - very memorable. Tonight was my first attempt at making risotto, and I'm declaring it a success - a rich and creamy side dish with layers of flavor and much more affordable than the version sampled in NYC. .

Ingredients

Directions

Warm chicken stock in saucepan.

Add mushrooms and half of olive oil to another pan. Brown mushrooms then remove from pan.

Add remaining olive oil and shallot. Cook until just translucent.

Add rice, stirring until all of the grains are coated in oil. Cook two minutes.

Add wine and tarragon. Cook until wine is absorbed.

Add 1/2 cup warm chicken stock, stir, cooking until absorbed. Repeat until all stock has been added.

Return mushrooms to the pan, added cheese.

Drizzle with truffle oil.