A delightfully tasteful mushroom risotto, perfect for any occasion!
- Serves: 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 0 mins
Melt the butter in a large saucepan and sauté the onion and garlic until soft and fragrant. Drain the soaked mushrooms (reserve the liquid). Add the drained mushrooms and brown mushrooms to the onion and garlic and sauté for 5 minutes or until browned and softened. Add the wine and simmer until reduced, then add the pasta and stir for a minute. Pour in the stock and the mushroom-infused liquid and simmer for about 8 minutes. The ‘orzotto’ should be thick and velvety (the pasta should be cooked and the liquid absorbed). Now add the sour cream and Parmesan, and heat through. Garnish with chopped chives and grated Parmesan.