Wild mushroom risotto
thekitchencollective
thekitchencollective
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Ingredients

  • 1 cup of aborio rice
  • 3 cups of chicken stock (vege stock if you’re a vego)
  • 1 onion – diced
  • 4 cloves of garlic – minced
  • Splash of dry white wine (more for drinking)
  • 4 or 5 portobello mushrooms
  • A good handful of wild mushrooms
  • 1/2 cup of grated parmasen (more for garnish)
  • 2 knobs of butter
  • A few sprigs of thyme
  • Prosciutto (optional – I just use some to layer on top of the risotto)

Instructions

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