Heat 4 tbsp olive oil in a heavy-based pan on high heat and saute mushrooms, one variety at a time.
Remove from heat, reserve liquid and mushrooms separately.
Heat ½ tbsp olive oil and saute shallots.
Reserve liquid separately.
Heat 2 tbsp olive oil in heavy-based pot on high heat and sweat onion, carrot and leek until soft (3 to 5 mins).
Add Arborio rice and cook until translucent (1 min).
Add white wine and reduce stirring constantly.
Add chicken stock until rice is just covered and simmer for 15 mins.
Add butter slowly as well as garlic, parmesan and reserved juice from mushrooms and shallots.
Divide between six bowls when all ingredients are well amalgamated and desired consistency is reached.
Mix mushrooms and shallots together and warm through in oven, or lightly saute and serve over rice.
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