Mushroom risotto

13 Oct Mushroom risotto

I love this type of meal that you can eat it by itself or be a great side dish for a good bbq meat or a fried salmon like this time.

 Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon minced garlic

300 grams of sliced mushrooms

1 cup of risotto rice

3-4 cups of chicken stock

1 glass of white wine

1/4 cup of parmesan chicken

salt and pepper

Prep:

1. In medium heat, melt together the butter and olive oil in a pan. Add the garlic and mushrooms, sautee them and add some salt and pepper. 
2. When the mushrooms are lightly cooked add the risotto rice and stir well, so all the flavours stick to each grain of rice. Sautee a little beat and add the glass of wine. Stir well. 
3. Add one cup of stock at the time and stir well. Let it cook and evaporated. Continue adding one more cup of chicken stock until the rice is done. Salt and pepper it. To finalize, sprinkle the parmesan cheese and enjoy it!

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.