Chestnut Mushroom Risotto AMY BACHHUBER,
INGREDIENTS
DIRECTIONS
6 oz. chestnut mushrooms, sliced
Heat stock in a saucepan and keep warm over low heat.
1 medium onion, diced
In a large skillet on medium, sauté mushrooms, onion and garlic in a little oil or butter until onions are translucent, about 5 minutes.
2 cloves of garlic, minced 1 Tbsp lemon juice 2 tsp fresh thyme ½ cup white wine 1 cup Arborio rice 4 cups chicken or veggie stock
Superior Mycology, Houghton
GARNISH ¼ cup Parmesan cheese, shredded
1 Tbsp fresh parsley, finely chopped
Add lemon juice, thyme and white wine, and reduce for 5 minutes. Add Arborio rice to the pan and cook while stirring regularly for about 1 minute. Stirring constantly, add the stock ½ cup at a time, letting the liquid become absorbed by the rice between additions. Serve and garnish with parsley and Parmesan.
UP RECIPECHESTNUT MUSHROOM RISOTTO
n& vegetariaree gluten f
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