Mushroom risotto by Dimitris Skarmoutsos
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Mushroom risotto by Dimitris Skarmoutsos

A rich-flavored risotto with mushrooms sauteed in Horio Koroneiki variety olive oil, finished with cheese. A Dimitris Skarmoutsos' recipe.

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DIRECTIONS

  1. Warm chicken stock in a small pot over low heat.
  2. Warm 2 tbsp Horio Koroneiki variety olive oil over medium heat in a pan. Add mushrooms and sauté for 3 minutes until soft. Remove mushrooms with their juice and leave them aside.
  3. Put 1 tbsp Horio Koroneiki variety olive oil in a pan and sauté spring onions for 1 minute. Add rice and sauté for 2 minutes. Αdd white wine and mix until it evaporates when the rice starts getting brown.
  4. Add ½ cup warm broth and mix. Continue the procedure with broth for 15-20 minutes.
  5. Remove from heat and add mushrooms, Horio Soft with 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 Koroneiki variety 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 Soft with Cow Butter 1/3 cup parmesan
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