As risotto is best serviced fresh, this mushroom and Parmesan recipe allows you a fast-and-easy way to cook up an individual serving for each customer.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Vegetable Oil | 83 mL | 1/3 cup |
| Mushrooms, sliced | 1.2 kg | 40 oz |
| Basic Short Cut Risotto* | 1 recipe | 1 recipe |
Campbell’s® Condensed Chicken Broth
1.25
L
40
oz
|
||
| Parmesan Cheese, shredded | 600 g | 20 oz |
| Sage, fresh, chopped | ||
| Parsley, chopped | 83 mL | 1/3 cup |
| Pepper | 20 mL | 4 tsp |
| Instructions |
| 1. For each portion, sauté 2 oz mushrooms in oil in display cooking pan. |
| 2. Add 6 oz risotto and ¼ cup chicken broth. Stir well and heat thoroughly. |
| 3. Add sage and Parmesan cheese just before serving. Sprinkle with chopped parsley. |
