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Wild Mushroom Risotto


Serves 2:

200g Mushrooms (I used Shiitake, Oyster Mushrooms & Chanterelles)

120g – 150g Arborio Rice (depending if you have a hungry man eating this with you! Usually 60g to 75 per person)

1/2 Litre of Chicken Stock

150ml White Wine

2 Tablespoons Creme Fraiche

1 handful of grated Parmesan Cheese

2 Shallots Finely Slices

2 Garlic Cloves finely sliced/crushed

1 tbso Olive Oil

Salt & Pepper



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