Mushroom Risotto From Otto Woolloomooloo Recipe

Ingredients For Mushroom Risotto From Otto Woolloomooloo Recipe

• 300 gram Acquerello risotto rice
• 30 gram Eschallots peeled and finely diced brunoise
• 30 gram Leek trimmed and finely diced brunoise
• 1 stick Small celerytrimmed and finely diced brunoise
• 1 sprig Fresh thyme leaves picked
• 70 gram Approx. 1.2l chicken porcini stock chicken stock infused withof dried porcini, bring to boil, simmer for 15minutes & reserve the porcini & chop finely chop
• 100 milliliter White wine
• 1 Small garlic clove finely chopped or grated
• 90 gram Reggiano 70g grated, 20g shaved
• 60 gram Salted butter
• 60 milliliter Olive oil
• 250 gram Swiss brown mushrooms
• 250 gram Shitake mushrooms