A Fresh Approach to Lent

CI Living Mushroom Risotto

ciKitchen guest executive chef Ryan Rogiers of The Wheelhouse and Richland Community College Culinary Program graduate chef Amme Allen share a great alternative dish to enjoy during Lent.

The chefs teach us how to make Mushroom Risotto, with Pea Tendrils, Parmesan and a Poached Farm Egg from Wheelhouse current menu.

To see The Wheelhouse full menu visit here.  To learn more about Richland Community College’s culinary program and Bistro visit their website and Facebook page.

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