Mushroom Risotto

When I saw that we got Mushrooms from the farm this week, I was happy. Why? Risotto! There is no better excuse to drink whine during the week than making risotto right?

I use olive oil instead of butter and don’t miss the parmesan at all as it means I can eat a much bigger portion and not be in a coma afterwards to enjoy the whine that is left.

Note to self: sauté the mushrooms for 5 minutes before and let them rest while the risotto is being taken care of. Add them once all is done for a perfect mingling of flavours.

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