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​Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.1. Heat butter in a sauté pan and add all mushrooms. Sauté on medium to high heat until mushroom are wilted.2. Add more butter if need or olive oil. In a small bowl place the cooked mushroom and set aside. Then place remaining butter in pan and melt with medium heat3. In the same pan, heat the butter and add 10 ml of olive oil. Add the rice, and stir constantly until rice turns light brown. 4. Add shallots, cook until translucent, then add Sauvignon Blanc and reduce liquid until almost gone (absorbed). Combine water and chicken base and place in the rice mixture.5. Stir until almost gone. Risotto will be done when it is al dente.6. Once the rice is cooked, stir in mushrooms and Parmesan cheese.7. Garnish with chives and serve immediately.8. Serve with Osso Bucco.