Philadelphia risotto

It was a pleasant meal but a bit on the pricey side. Although tasty and good dining experience it can only be…. I absolutely love this little secret the food is amazing!!!! I cant wait to go back me and my girlfriends always go with a…. I have been to La Fourno a few times now, and each time I have received the most unbelievable service. Most recently we hosted a guest from out of…. I had an amazing dinner with friends. The food was very tasty and mouth licking. I would definitely visit again.

Highly Recommended. This is one of my favourite places in Philly. I simply love Italian, and I simply love Bistro Romano. They serve some great food, and it's cheap…. Unusual, fresh food and terrific ambiance. A Philly treasure! Very nice place, with outside seating. Sis had a pasta with chicken dish, Dad had a veal dish and I….

This is the best restaurant in Philly, The bartenders are awesome, they make the whole experience a treasure, My husband and I are heading there….

I went here with a group of six and had a great time. Excellent food and great atmosphere. The food took a little long to come out - but it's…. Beautiful dining room with oversized windows looking over the city.

The service was elegant and not intrusive. Boil a kettle and make 1 Lt of vegetable stock, using a vegetable cube or use homemade stock. Spray a large saucepan with Fry Light and cook the onions, leeks, cook until transparent. Add the rice and allow it to be coated by mixing all ingredients, zest the lemon then cut it and add the juice to the rice and cook for 5 mins.

Add the mushrooms. Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until the stock has been used up, remove from the heat and add the Philadelphia cheese and mix, leave to infuse for 5 mins with a lid on the rice. Plate up and grate parmesan cheese over the rice.

To add this recipe to your bookmarks, please use one of the following shortcuts. Windows Internet Explorer, Firefox, etc. Servings Serving. The makings of the Wild Mushroom Risotto. Heat the butter and oil in a large saucepan. Add the rice and stir until coated. Meanwhile put the stock in another saucepan and bring to the boil.

Reduce the heat to a simmer. Add the wine to the rice and stir until it has been absorbed. Then add a ladleful of the hot stock. Continue adding the stock in this way, stirring until the liquid has been absorbed by the rice before adding another ladleful of hot stock.

Do this until the rice is just tender and the sauce creamy. Then stir in g of the Philadelphia and season to taste. Serve in bowls with a spoonful of the remaining Philadelphia on top and scattered with the snipped chives.

Serve immediately. Tips Tip. Enjoy your. Nutritional Information Typical values Per serving Energy