Rich and Creamy Mushroom Risotto
Rich and Creamy Mushroom Risotto
Here is a recipe for rich and creamy mushroom risotto:
Ingredients:
4 cups chicken broth
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine
8 oz mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper, to taste
2 tbsp chopped fresh parsley, for garnish
Instructions:
In a small saucepan, bring the chicken broth to a simmer over medium heat. Reduce the heat to low and keep the broth warm.
In a separate large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the rice to the saucepan and stir to coat it in the butter. Cook for 1-2 minutes, or until the edges of the rice start to become translucent.
Add the wine to the saucepan and stir until it is absorbed by the rice.
Add a ladleful of the warm broth to the saucepan and stir until it is absorbed by the rice. Continue adding broth, a ladleful at a time, stirring constantly, until the rice is cooked to your desired consistency. This should take about 20-25 minutes.
Stir in the mushrooms and cook for an additional 5 minutes, or until they are tender.
Remove the saucepan from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Garnish the risotto with chopped parsley and serve. Enjoy!
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