Wild Mushroom Risotto
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons wild leeks, diced (domestic leeks may be used)
- 1 cup boletus* (wild mushroom), diced
- 1 cup orange latex milky mushrooms* (wild mushrooms), diced
- 1/4 cup cream sherry
- 1 cup Arborio rice
- 3 cups low-fat chicken stock
- 1/4 cup Parmesan, grated
- 1 tablespoon Italian flat leaf parsley, chopped
- To taste salt and black pepper
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