A creamy, vegetarian main with the rich flavors of traditional Italian cuisine. This is comfort food taken to a new level, thanks to tasty sides and the best company, our Alpaca Chardonnay.
1 1/2 cups of Arborio Rice
6 shallots
7 cups of chicken broth
2 garlic cloves, minced
1 cup of mixed mushrooms (cooked)
4 tbsp of olive oil
Bay leaves, fresh sprigs of rosemary
1⁄2 cup white wine (Chardonnay is best)
Freshly grated Parmesan
Fresh thyme
Mushroom butter: butter, dehydrated mushrooms, 4 shallots, 1 clove of garlic, chicken broth and a bay leaf.
1
In a frying pan, add the shallots, garlic and mushrooms. Then, add the bay leaves and 1/2 cup of chicken broth. Reduce the preparation by half, season, and add the butter. When the vegetables have become softened, add the mixture to a blender and blend until it forms a thick paste.
2
Heat oil in a saucepan and then add the garlic and shallots, cooking until they are transparent. Add the bay leaf and rosemary. Next, add the arborio rice, and season with salt and pepper. Add the white wine and reduce.
3
Then, start to add the chicken broth, half a cup at a time. Repeat this operation until the rice is cooked with an al dente center. Once ready, add the mushroom butter and mix well. Serve in a deep dish, add the previously cooked mushrooms, sprigs of thyme, and Parmesan on top to taste.
The perfect meal with a great flavor!
Next Recipe
Salmon Sashimi