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Heat the stock in a saucepan and keep hot over a low heat. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms and cook until tender, about 10 more minutes. Add garlic and thyme and cook for about 2 minutes more.
This is a great dish full of cheese and mushrooms and great Aborio rice. The mushrooms take it out of the Milanese class and into a class by itself. Try it as a great side dish with a tuna steak . . . Or swordfish. It goes equally great with seafood or meat.<br />
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