Mushroom Risotto
Enoki, Eryngii and shiitake risotto
A classic Italian dish with a Japanese mushroom twist
- large sauce pan
- ladle
- Measuring Jug
- Chopping Board
- Chef Knife
- Non slip mat
- 200 g mixture of mushrooms
- 1/2 onion
- 25g unsalted butter
- 15 g dried porcini mushrooms
- 100 ml boiling water
- 1 garlic clove
- 155g risotto rice – Arborio
- 600 ml chicken or vegetable stock
- 25 g grated Parmesan cheese
- 1 bunch of tarragon
- 2 tbsp masacapone cheese
- 1 drizzle of truffle oil (optional )