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Wild Mushroom Risotto

Jennifer Locklin
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

Chives, fresh

1 cup

Leek

2

lbs Mushrooms, fresh wild

8 cups

Chicken broth

2 cups

Arborio rice

2 tbsp

Olive oil

1 tsp

Truffle oil, white

1 stick

Butter

1/2 cup

Heavy cream

1/2 cup

Parmesan cheese, grated

1/2 cup

White wine, dry