6 cups chicken stock
3 tablespoons butter
2 cups wild mushrooms (Use a mix of shitake, chantrelle, and oyster. Clean and trim the mushrooms.)
1 cup sherry
1/2 cup shallots, minced
2 cups Arborio Rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Parmesan cheese, grated
8-ounces Mascarpone cheese, divided
2 tablespoons thyme, fresh
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