Mushroom risotto
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Mushroom risotto

A rich-flavored risotto with mushrooms sauteed in Horio Classic olive oil, finished with cheese and Horio cow butter. A Dimitris Skarmoutsos' recipe.

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. Warm chicken stock in a small pot over low heat.
  2. In a pan, warm 2 tbsp Horio Classic olive oil over medium heat. Add mushrooms and sauté for 3 minutes until soft. Remove mushrooms with their juice and leave aside.
  3. Put 1 tbsp Horio Classic olive oil in a pan and sauté spring onions for 1 minute. Add rice and sauté for 2 minutes. When rice starts getting brown, add white wine and mix until it evaporates.
  4. Add ½ cup warm broth and mix. Continue procedure with broth for 15-20 minutes.
  5. Remove from heat and add mushrooms, Horio cow butter, chives and parmesan.
  6. Season with salt and pepper and serve.
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    INGREDIENTS

    6 cups chicken stock 3 tbsp Horio Classic olive oil 450 gr finely sliced Portobello mushrooms 450 gr finely sliced white mushrooms 2 sliced spring onions 1 ½ cup risotto rice ½ cup white wine Salt Pepper 3 tbsp sliced chives 4 tbsp Horio cow butter 1/3 cup parmesan

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