Mushroom Risotto

Mushroom Risotto

 

Risotto, is an Italian rice that is very creamy and full of flavor. Arborio rice is its name. It’s an easy although time consuming dish to prepare but once you taste it you will agree it is worth the wait. Depending on the amount you make, usually 25-30 minutes of constant attention. You can make plain risotto or add just about any vegetable into the rice to make your own creation. Adding mushrooms is one of my favorite ways to prepare this. Then once it’s done I fold in some grated parmesan cheese for that extra creaminess. Now,  who can resist that flavor?

Ingredients: 2 Servings

  • 1/2 cup Arborio Rice
  • 1/2 cup dry white wine
  • 1 1/2 cups low sodium chicken broth
  • 1/2 yellow onion, diced
  • 1/4 cup grated parmesan cheese

Preparation:

Heat the broth in a separate pot and keep on stove over a low heat.

Heat the olive oil in a 1 1/2 quart pan. Add the diced onion and saute over a medium low heat for about 5 minutes, mixing as to not allow the onion to burn.

Add the rice and cook for about 3 minutes, mixing so it will not burn.

Add the wine and mix the onion and the rice. Lower the heat to low or to allow the wine to slowly simmer. From this point on you will be mixing continuously. Once the wine has evaporated add 1/4 cup of the broth and keep stirring. Once that broth has almost evaporated add 1/4 more broth. Continue this process until the broth is used and the rice is “al dente” soft but not soggy. Turn the heat off and add the parmesan cheese into the rice. Mix well. Enjoy!!

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