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- Smoky Mushroom Risotto
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Ingredients
- 4 tablespoons of farrington’s mellow yellow oak smoked rapeseed oil
- 1 large onion, finely chopped
- 2 cloves of garlic cloves, crushed
- 450 g of mushrooms, sliced
- 350 g of arborio rice
- 150 ml of white wine
- 1.2 l of vegetable stock, approximate
- 2 tablespoons of fresh parsley, chopped
- 1 handful of grated parmesan (or vegan/vegetarian alternative), to serve
- 1 pinch of salt
- 1 pinch of pepper