| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
|
|
Chicken stock |
| 8 |
oz |
Unsalted butter |
| 2 |
lg |
Onions |
| 1 |
|
Bulb garlic |
| 6 |
md |
Leeks |
| 1 |
lb |
Button mushrooms |
| 1 |
pk |
Arborio rice |
| 4 |
oz |
Parmesan |
INSTRUCTIONS
Heat 1 pint stock in a pan. Melt butter in a separate large pan and fry the
onions and garlic. Add half the mushrooms.
Add the rice and stir until coated. Add the stock slowly, stirring
occasionally, until it is absorbed by the rice and becomes creamy.
Saut. the rest of the mushrooms.
Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just
before serving, stir in the grated parmesan.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”