Mushroom Risotto
Ingredients:
- 1.5 Cups Arborio rice
- 1 box of Vegetable broth
- 2 Tablespoon olive oil
- 1 tablespoon butter
- 6-8 cloves of garlic
- 1 shallot
- 2 cups button mushrooms
- 1/4 cup heavy whipping cream
- 1/2 cup parmesan cheese
- Salt and pepper per taste
- Fresh basil
Recipe:
- Finely chop garlic and shallot
- Also dice mushrooms (any size works I like to chop really fine as that adds more flavor to the dish)
- In the heavy base pan add olive oil and butter. Once hot add arborio rice on low flame. Toast the rice for 2-4 minutes.
- Add garlic and shallot and sauté for 3-4 minutes on low to medium flame.
- Add little bit of vegetable broth at a time on low to medium heat. Stir that completely and let it simmer for few minutes and when first batch of liquid is consumed add little bit more. Keep repeating this process until entire broth is consumed.
- Add chopped mushrooms now, feel free to add 1/4 cup of water if needed. Cook for about 5 minutes.
- Finally add heavy whipping cream, salt and pepper.
- Sprinkle parmesan cheese right before serving.
- In individual bowl drizzle really fine olive oil and fresh basil and Voila it is ready!
Categories
