Name: Risotto with mushrooms, portobello, and fungi
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Italiana
Ingredients: 740 grams chicken broth; 250 grams white wine; 2 tablespoons olive oil; 1/2 cups onion, finely chopped; 2 teaspoons garlic, finely chopped; 250 grams Arborio rice; 1/2 cups button mushrooms; 1/2 cups portobello mushroom; 1/4 cups oyster mushrooms; salt; pepper; 1/4 cups Parmesan cheese; 1/4 cups parsley, finely chopped, for garnish; Parmesan cheese, in shavings, for garnish

Preparation

15 mins

20 mins

Low

In a bowl, mix the chicken broth and white wine. Set aside. On the Bamboo Board and with the Chef's Knife, cut the mushrooms into small cubes, as well as the portobello and other fungi. Set aside.