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Easy Mushroom Risotto





Serves 6 |
A simple and very satisfying side dish.
Ingredients:
1 tablespoon olive oil |
2 tablespoons unsalted butter |
1 onion, finely chopped |
1 clove garlic, finely chopped |
3/4 lb fresh mushrooms, chopped |
1 lb Arborio rice |
2/3 cup dry red wine |
6 cups chicken broth |
1/2 cup grated parmesan cheese |
Salt, to taste |
Ground black pepper, to taste |
Directions:
- Heat oil with butter in a large pot over medium-high heat. Once butter has melted, add chopped onions and saute for 5 minutes. Add garlic and fresh mushrooms, stir until mushrooms are browned.
- Add rice and cook for 1 minute, stirring frequently. Add wine and cook until absorbed.
- Pour in 1 cup of chicken broth into rice. Stir continuously until broth is absorbed.
- Continue cooking and adding broth, about 1 cup at a time, stirring regularly and letting each addition be absorbed before adding next.
- Remove from heat. Stir in cheese, season with salt and pepper.
Cooking Method: | Stovetop |
Main Ingredient: | Rice |
Course: | Side |
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