(at the moment this is just notes for me ... I'll try to expand soon)
Per 1 lb box of risotto:
olive oil & butter, add risotto
3/4 cup white wine
dash of Worcestershire sauce
bit of saffron
1 small or 1/2 large onion, sauteed
4 portabello mushrooms, chopped and sauteed
4 cups broth (chicken and mushroom if possible)
7 min manual, wait 5+ min before you release
1.5 cups/Parmesan
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment