Mushroom Risotto Italiane

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Mushroom Risotto Italiane Ingredients

25 g Butter; (1oz)	150 ml Sherry/marsala; ( 1/4 pint)
1 tb Olive oil	1 Vegetable stock cube; made
1 Red onion; finely chopped	; (1 pint) of water
1 Clove garlic; finely chopped	2 tb Fresh parsley; finely
1 250 gram pac Gallo carnaroli	2 tb Fresh basil; finely chopped
1 40 grams pac porcini	25 g Fresh parmesan shavings;
; pack instructions

Instructions for Mushroom Risotto Italiane

Melt the butter with the oil, add the onion and garlic, cook until softened. Add the rice and cook for 1 minute. Pour in the mushrooms and cook for a further minute. Add the sherry/marsala and cook for 5 minutes. Add the vegetable stock and cook for 30 minutes without the lid on or until most of the liquid is absorbed. Gently stir in half of the fresh parsley and all of the fresh basil. Sprinkle over the remaining parsley and top with the parmesan shavings. Converted by MC_Buster. NOTES : The porcini mushrooms add an exotic flavour to this risotto. Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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