Easy Risotto

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Easy Risotto

Chef Matt Kuerbis of Hoss Soss
Delicious, nutritious & easy risotto.
Course Sides/Main Course
Servings 4 side dish

Ingredients
  

  • 2 ½ -3 cups Broth (chicken or vegetable)
  • ½ cup Onion small dice
  • 5 tbsp Butter
  • 8 oz mushrooms
  • 1/3 cup white wine
  • 1/2 cup Carnaroli rice
  • 1/4 cup freshly grated Parmesan

Instructions
 

  • In a saucepan bring broth to a simmer.
  • Sweat (cook without browning) in a saucepan over medium heat with 2 tablespoons butter, stirring occasionally, until softened.
  • Add mushroom and sauté until moisture evaporates
  • Add rice, stirring to coat with butter.
  • Deglaze with white wine and reduce by ½.
  • Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed.
  • Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
  • Remove pan from heat.
  • Stir in Parmesan and remaining 3 tablespoons butter, and salt and pepper to taste.
  • Serve immediately.

Notes

Manny's Products Used

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Keyword risotto
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