Easy Risotto
Delicious, nutritious & easy risotto.
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
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In a saucepan bring broth to a simmer.
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Sweat (cook without browning) in a saucepan over medium heat with 2 tablespoons butter, stirring occasionally, until softened.
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Add mushroom and sauté until moisture evaporates
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Add rice, stirring to coat with butter.
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Deglaze with white wine and reduce by ½.
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Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed.
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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.)
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Remove pan from heat.
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Stir in Parmesan and remaining 3 tablespoons butter, and salt and pepper to taste.
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Serve immediately.
