Chestnut Mushroom Risotto
A delicious, quick and easy-to-follow mushroom risotto recipe which tastes authentic. A recipe developed to satisfy any hungry stomach at anytime of the week.
Stick of Celery
1 & 1/2
Arborio Risotto Rice
In a large pot or skillet, fry the chestnut mushrooms in 1 tablespoon of butter over low to medium heat until tender.
Add red onion, celery, garlic cloves and continue frying until tender. Then set aside.
Meanwhile, fry shallots in olive oil over low to medium heat until Tender. Add the Arborio Risotto rice and combine well. Add half of the white wine and stir occasionally until absorbed.
Add the chicken stock a quarter at a time until well absorbed. Add the remaining white wine, salt, pepper and the mushroom mix and stir occasionally until rice is cooked.
Sprinkle with Parmesan cheese and serve!
You can use apple juice or non-alcoholic white wine for white wine.
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