Rosemary Shrager served up a tasty turkey ballotine with wild mushroom risotto on today’s episode of Chopping Block.
Her ingredients included: 300g arborio rice, 75ml white wine, 1l mushroom stock, 300g assorted mushrooms and 50g grated Parmesan.
Rosemary Shrager served up a tasty turkey ballotine with wild mushroom risotto on today’s episode of Chopping Block.
Her ingredients included: 300g arborio rice, 75ml white wine, 1l mushroom stock, 300g assorted mushrooms and 50g grated Parmesan.