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May 26, 2025
Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along
Yields to: 2 servings
- 1 clove garlic
- 1 Shallot chopped
- 6oz mixed mushrooms
- 2 cups Arborio rice
- 2L Chicken stock
- 1/2 L White wine
- 4oz Butter
- 2oz Parmesan cheese
- 1 tsp Parsley
- Salt & pepper
1.) In a large sauté pot sauté mushrooms, shallots and garlic. Add the rice and white wine. Allow to simmer.
2.) Slowly, ladle by ladle add the chicken stock (stirring constantly). Cook until rice is al dente about 20 minutes. Stir in the butter and cheese. Stir well.
3.) Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.
