Mushroom Risotto
A delicious and creamy mushroom risotto.
Course
Main Dish
Cuisine
Italian
Keyword
Mushroom
,
Risotto
Servings
4
servings
Cook Time
35
minutes
Servings
4
servings
Cook Time
35
minutes
Ingredients
1
cup
Arborio rice
2
cups
baby portabello mushrooms
2
tsp
fresh basil
chopped
1
tbsp
fresh garlic
minced
2
tsp
fresh parsley
chopped
3
cups
chicken broth
1/4
tsp
Mediterranean sea salt
1/2
tsp
cracked pepper
2
tsp
olive oil
1/2
cup
Parmesan cheese
I used Sartori Reserve Balsamic BellaVitano
1
cups
white wine (dry)
I used Sleepy Cat Urban Winery’s Phoenix Sunshine (Sauvignon Blanc)
Instructions
Add olive oil to a large skillet on medium-high heat.
Add mushrooms.
Add minced fresh garlic and saute for approximately 3 minutes.
Add 1 cup of your chicken broth and 1/3 cup of your chosen white wine.
Stir in Arborio rice, basil and pepper.
Continuously stir until the liquid is almost totally absorbed.
Repeat process, adding 1 cup chicken broth and 1/3 cup wine at a time, until the liquid absorbs and the rice becomes tender.
Once tender, stir in Parmesan and salt.
Garnish with chopped fresh parsley.
Recipe Notes
Phoenix Sunshine (Sauvignon Blanc) –
Dry
http://sleepycaturbanwinery.com/