Mushroom Risotto

Recipe by Rabia
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the broth to a simmer. Keep the broth warm over very low heat.
  • Melt the butter.
  • Add olive oil.
  • Add the onions and saute until brown.
  • Add the white mushrooms and garlic.
  • Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
  • Stir in the rice and let it toast for a few minutes.
  • Add the vinegar; cook until it is absorbed.
  • Add 1 cup of hot broth.
  • Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
  • Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
  • Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
  • Add parsley right before cooked.
  • Mix in the Parmesan.
  • Season with salt and pepper, to taste.
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