Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Ingredients: 2 tablespoon extra-virgin olive oil; 300 g wild mushrooms (cleaned and cut into small chunks); 1 shallot (finely minced); 320 g Carnaroli rice (or Arborio, Vialone Nano); 60 ml white wine; 1 l vegetable stock; 3 tablespoon butter; 80 g Parmigiano Reggiano cheese (finely grated); 2 tablespoon fresh parsley (finely chopped); Sea salt & black pepper (to taste)

"Creamy, rich, and incredibly easy to make, this Italian wild mushroom risotto is such a deliciously comforting fall meal!..."

INGREDIENTS

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2 tablespoon extra-virgin olive oil

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300 g wild mushrooms (cleaned and cut into small chunks)

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1 shallot (finely minced)

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320 g Carnaroli rice (or Arborio, Vialone Nano)

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60 ml white wine

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1 l vegetable stock

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3 tablespoon butter

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80 g Parmigiano Reggiano cheese (finely grated)

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2 tablespoon fresh parsley (finely chopped)

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Sea salt & black pepper (to taste)

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