Restaurant: Bistro 107
Chef: Polo Mojarro
Chef: Polo Mojarro
Produce: garlic, white onion, mushroom, fresh herbs
Dairy: butter
Sauces & Broths: chicken or vegetable stock
Other: olive oil, risotto
Cooking Method: stove top
Serves: 6
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2 cups- risotto
1 quart- chicken or veg. stock
1 tbsp- garlic
1/4- white onion
1/2 cups- mushroom
1 tbsp- fresh herb
1 tbsp- extra virgin olive oil
1 tbsp- butter
Risotto Procedure:
Sautee garlic and onions in olive oil and butter. Then add mushrooms, fresh herbs and risotto. Lightly brown risotto. Divide stock into three parts, add first part to mixture and cover, then reduce. And repeat until all liquid is gone.
Restaurant: Bistro 107
Recipe Type: Authentic
Submitted By: Mary Ann Hester
Recipe Author: Chef Polo Mojarro
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://polosrestaurantsc.com/uploads/SC_Magazine.pdf
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