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Step by Step Instructions
  • Step 1 :Start by heating the vegetable broth over medium-low heat. Just bring to a simmer and keep warm.
  • Step 2 :In a saucepan or large pot, over medium-high heat, add the olive oil, onion, red and green peppers, mushrooms and garlic and cook until soft, add the thyme and mix well.
  • Step 3 :Next add the Arborio rice and cook for 1-2 minutes or until lightly toasted and rice becomes opaque or translucent.
  • Step 4 :Then add the wine and let it cook for 30 seconds to 1 minute to let the alcohol cook off. Season with salt and pepper and stir well.
  • Step 5 :Next, add the vegetable broth, ½ cup at a time and continuing to stir until liquid is absorbed, continue doing this until you’ve used all of the liquid and the risotto is creamy
  • Step 6 :Remove from heat, add in the butter and cheeses, and stir well.
Ingredient List
  • 1cup Long grain Greek natural gluten free Rice
  • 12oz baby portobello mushrooms, cleaned and sliced
  • 1 medium onion , finely chopped
  • 1small red pepper , finely diced
  • 1 small green pepper, finely diced
  • 4 tablespoons Melichloro cheese from Lemnos, crumbled
  • 1cup white wine
  • 4 tablespoons dried mitzithra cheese
  • Hand-picked sea salt
  • pepper to taste
  • 1 tablespoon butter
  • 3 tablespoons Extra Virgin Olive Oil P.G.I.
  • 3 ½cups vegetable broth
  • 3sprigs of fresh thyme
  • 2 garlic cloves , finely diced

Risotto with wild mushrooms

Product Qty
Extra virgin olive oil «Premium» from Attica "Elawon" 16.9fl.oz
  Products of Greece
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