Mushroom Risotto
Rice is slowly cooked with stock to create a creamy texture, then finished with mushrooms. Earthy mushroom aroma gives the dish strong depth.
Instructions
- 1
Warm chicken stock and keep it hot.
- 2
Heat olive oil and 1 tbsp butter, saute onion and garlic.
- 3
Add sliced mushrooms and cook until moisture evaporates.
- 4
Add rice, stir for 1-2 minutes, then add white wine and cook until absorbed.
- 5
Add warm stock one ladle at a time, stirring until each addition is absorbed.
- 6
Repeat for 18-20 minutes until rice is al dente.
- 7
Turn off heat, stir in remaining butter and parmesan. Season with salt and pepper.
Tips
Nutrition (per serving)
Adjust Servings
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