Mushroom Risotto
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
56
Spice
60
Sweetness
64
Sourness
38
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1.5 cups
Arborio Rice2.5 cups
Chicken1
Salt2 tbsps
Unsalted Butter1 cup
Onion (diced)1 clove
Garlic (minced)2 tbsps
Parsley (chopped fresh)4 tbsps
Grated ParmesanDirections:
1
Heat the oil in a large skillet over medium heat
2
Add the rice and cook for 2 minutes
3
Add the wine and stir until it is completely evaporated
4
Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes
5
Heat the butter in another skillet
6
Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes
7
Add the parsley to finish and remove from the heat
8
When the rice is cooked stir in the mushroom mixture and Parmesan and serve