How Do You Make A Good Mushroom Risotto Recipe?
These recipes is shown in ml and grams. So I suggest getting out your Pyrex measuring cup; it contains ml on one side. Also the ingredient packaging should show grams as well to help you out. Mushroom Risotto with Sage Serves 4 Ingredients 650ml chicken stock – (approximately two small cans of stock) 200g arborio, carnaroli or Vialone Nano risotto rice 250g mixture of meaty mushrooms 3 tbsp olive oil Salt and ground pepper 1 shallot 50ml dry white wine 200g cooked chicken, finely shredded – (I used one chicken breast) 60g freshly grated parmesan Finely grated zest of ½ an unwaxed lemon Knob of butter (about 1 tablespoon – heap it make it good) 50g clarified butter Handful of sage leaves Instructions – Bring 250ml chicken broth to boil in a saucepan. Drop the rice into the saucepan and continue to boil for 4 minutes. Drain the rice. – Clean your mushrooms and halve or quarter them. Heat 1 tbsp of oil in a saute pan and fry the mushrooms until golden. Set the mushrooms aside on a plate.
