Description
Servings : 1 PERSONCOOKING INSTRUCTIONS
- Roast the mushroom in olive oil, add a touch of mushroom stock, 5gr. of butter, season it with salt and pepper. Cook covered for 5 minutes on low heat and keep aside
- Reheat the Risotto in a Sautee pan with a small amount of stock and stir over medium heat. Add more stock if necessary
- Once the Risotto is heated through (approximately 5 minutes) remove it from the heat and add butter and parmesan. Stir until creamy
- Dish it out in a plate and top it with the mushrooms
- Add the mixed herbs on top of the mushrooms
- Garnish with lemon Zest and parmesan