Recipes

Cooking guests and their hobbies

Events

Shopping

Be a guest






TOMATO AND MUSHROOM RISOTTO

- 1            large shallot or scallion, finely chopped
- 4 Tbsp    olive oil
- 2 cups     mushroooms, sliced
- 11/2 cups  Arborio rice
- 1/2 cup   white wine
- 3 cups     chicken or vegetable broth
- 2            medium tomatoes, diced
- 1 Tbsp    chives

- 2 Tbsp    fresh basil leaves, finely chopped
- 2 Tbsp    mascarpone cheese
- 2 Tbsp    Parmesan cheese, grated
-              salt and ground pepper to taste








copyright by www.cookinghousewives.com

Terry Olier

 Mail to Webmaster