Scotch and Wild Mushroom Risotto

1. 1

   Saute the garlic, onions, and portobello and shiitake mushrooms in 2 tablespoons EVOO over medium-high heat until the mushrooms darken, then season with salt and pepper.

2. 2

   Add the rice and cook for another minute or two.

3. 3

   Add and cook off the Scotch, then cook the risotto just as for the master recipe, #312.

4. 4

   When all is added, the beef stock, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto.

5. 5

   Stir in the cheese, thyme, and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.