Eric Liittschwager demonstrates how to make a creamy Risotto Mushroom Medley.
Ingredients for 2 servings:
Arborio Rice – 200 grams
Velvet Pioppini mushrooms – 50 grams chopped
Forest Nameko mushrooms – 50 grams chopped
Oyster mushrooms – 50 grams chopped
Unsalted or low sodium vegetable broth
Water
Parmesan cheese
Mascarpone cheese
Unsalted butter
Fresh Basil
Champagne Vinegar
Dry white wine – 50 ml
Salt
Olive oil
Tip: While cooking taste rice; if it’s still crunchy, keep alternating the addition of broth and water, little by little, to allow the rice time to soak up the liquid. It takes approximately 30-40 minutes if cooking about 200 grams of rice.
