Cranberry and Mushroom Risotto
Ingredients
- 1 bag Dried Cranberries
- 1 cup Risotto
- 1 cup Wild mushrooms or champignons
- 1/2 Purple onion
- 1 Garlic clove
- 1 cup Thick cream
- 1/2 cup White wine
- 2 cups Chicken stock
- 1 Tbsp Granulated consomme
- 1 Epazote twig (leaves only) Can be substituted with Coriander leaves
- 2 Parsley twigs (leaves only)
- 1 Dried hot pepper
- 2 Tbsp olive oil
- Parmesan grated cheese
- Salt and pepper
Instructions
- In a frying pan, heat olive oil, add onion, garlic and cranberries. Once onion is caramelized, add risotto and stir fry for a few minutes. Add hot pepper, granulated consomme, parsley, mushrooms, and epazote.
- Gradually pour the chicken stock and white wine, season, lower flame, and cover with lid. More stock can be added if necessary. Check seasoning and add cream; finally, sprinkle Parmesan cheese and serve.
