- 3 cups chicken stock
- 2 tbsp olive oil
- 2 shallots, minced
- 1 celery stalk, minced
- 1 cup raw Arborio rice
- 1/2 cup dry white wine
- 1 tsp ground coriander
- sea salt and cracked pepper
- 8 oz. mixed wild mushrooms, sliced
- 2 tbsp creme fraiche
- 2 tbsp parmesan
- Bring the stock to a boil and keep at a low simmer.
- Heat 1 tbsp olive oil in a dutch oven. Saute shallots 3 minutes. Add the celery and cook 2 minutes. Add the rice and cook, stirring to coat, 2 minutes.
- Pour in wine, and stir until absorbed.
- Add stock 1/4 cup at a time, stirring after each addition until the liquid is absorbed over 20 minutes. Season to taste with salt and pepper.
- Saute the mushrooms in 1 tbsp olive oil. Stir through risotto. Add the creme fraiche and sprinkle with parmesan.
- Serve