Today we’re going to make a really simple, wonderful wild mushroom rsotto. We’re going to pan fry our nice mushrooms, our chanterels and our jar rolls till they’re nice and toasted. Leave them out to rest on the side. Go in with diced vegetables. Soften them up nice and slowly in some olive oil. Add risotto rice. Give that a little bit of time to toast up as well. Add in the same amount of white wine as you did with the rice. Keep stirring that so it all absorbs. Slowly add in your mushroom stock a little bit at a time. Add in your diced butter, shaved pecorino, and your parmesan. Add your chopped parsley. And slowly start to bring this together now. And then when you go to plate it up, just finish again with those lovely toasted wild mushrooms you did at the very beginning. It should be really earthy, really buttery, really warming for this time of
3 Comments
Delicious
That looks fabulous. It’s really sad most grocery stores don’t have a bigger selection of mushrooms. What’s life without mushrooms?
This looks amazing 👏