2 tbsp. olive oil
1/2 c. chopped onion
2 cloves of garlic, pressed
1, 8 oz. package of fresh sliced white mushrooms
1 c. Arborio rice
2, 14 oz. cans reduced sodium chicken broth (you may have a little left over)
1/4 cup Parmigianno Reggiano (the really good Parmesan) cheese plus extra for sprinkling on top
Heat olive oil in a pan on medium heat until hot. Add onion, mushrooms and garlic. Cook until onion is tender. While onion is cooking, put chicken broth in a small pot and bring it up to a simmer. Once the onion is tender in the other pan, add the Arborio rice and cook until it is golden brown (about 5 minutes). Start adding liquid, about 1/2 c. at a time. Once it is absorbed add another 1/2 c. and so on until the rice is tender and creamy. This should take about 3 - 3 1/2 cups of broth and about 15-20 minutes. Add 1/4 c. cheese and serve immediately with extra shredded cheese on top if desired.
1 comment:
I've made the 'wild mushroom risotto' recipe that we learned a few times, but it is a little time consuming so I have made it only when we have people over for dinner. This variation is a good idea for a regular dinner meal and looks very yummy. I will definitely try it. I like the "good parmesan" cheese :D
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