I found a white mushroom risotto recipe on a website a few years ago. I liked it but I did not file it properly and then lost it. One day, I decided to give it a try and develop one of my own. Since I liked the taste of wild mushroom, why not add them to the recipe!
Ingredients:
- 200 ml chopped shitake mushrooms
- 200 ml chopped oyster mushrooms
- 200 ml chopped white mushrooms
- 30 ml olive oil
- 500 ml Arborio rice
- 1 l chicken stock
- 250 ml cream
- Salt and pepper to taste
Method:
- Heat oil in a large pot
- Sauté mushrooms, stirring occasionally, for about 5 to 7 minutes
- Mix in the rice
- Add 150 ml chicken stock and mix
- When liquid has been absorbed, add another 150 ml to the rice. Repeat until all chicken stock has been absorbed
- Add cream to rice
- When cream has been absorbed, add salt and pepper and serve immediately
