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Brown butter risotto with exotic mushrooms and chorizo pangrattato crumbs

Dianne Bibby
  • 260 minutes
  • Serves 2

INGREDIENTS

1

Chorizo sausage (80g)

100 g

Exotic mushrooms, mixed

1/2

Lemon, zest of

1

Lemon thyme, stem

1

Marsala mushrooms

1

Shallot, small

500 milliliters

Chicken stock

1

Spritz of lemon juice

125 g

Arborio or carnaroli rice

2

Salt and black pepper

1 pinch

Sea salt flakes and freshly ground black pepper

3 tbsp

Olive oil

1

Pine nuts, toasted

3

slices Ciabatta bread, day old

2 tbsp

Butter

1

Parmesan

1/4 cup

Parmesan cheese

1

Risotto

2 tbsp

Marsala wine

1/4 cup

White wine

Pangratatto