CLASSIC RISOTTO WITH SAUTA ED MUSHROOMS AND BASIL PESTO Our risotto is made the old school way by first lightly cooking onions in olive oil. We then add the rice, coating all the grains and then add white wine. While gently stirring, we slowly add the hot mushroom stock to achieve a creamy and yummy consistency. Finally the basil pesto and sautA ed mushrooms are added. GLUTEN FREE VEGETARIAN
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