Risotto with Wild Mushrooms

Risotto with Wild Mushrooms

Author: 
Chef George Kyrtatas
Prep Time: 
15 minutes
Yield: 
4 servings
Ingredients: 

2 cups assorted wild mushrooms, chopped
1 teaspoon extra virgin olive oil
6 cups stock
5 tablespoons Plugrá® European-Style Butter, unsalted
1 small onion, finely chopped
2 cups Arborio
Salt and pepper to taste

Directions: 

1. In a small sauté pan heat olive oil and sauté mushrooms for 3 minutes.
2. Then in the same small sauté pan melt 3 tablespoons of Plugrá Butter and sauté onions until soft. Add the rice and sauté for 2 minutes.
3. In a large pot, heat stock and let simmer.
4. Add 1 cup of stock to the rice mixture. Stir rice and simmer until the liquid has evaporated. Repeat this step until all the stock is used.
5. Stir in remaining Plugrá Butter.