Rhubarb and Mushroom Risotto

RISOTTO

Ingredients:

- 1 cup Arborio rice

- 4 cups vegetable broth

- 1/2 cup grated Parmesan cheese

- 1/2 cup sliced mushrooms

- 1/4 cup chopped onions

- 2 cloves of garlic, minced

- 1/4 cup white wine

- 2 tablespoons butter

- Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth until it simmers, then reduce heat to low to keep warm.

2. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the onions and mushrooms, and sauté until they are soft and fragrant.

3. Add the garlic and Arborio rice to the pan, stirring constantly for 2-3 minutes until the rice is lightly toasted.

4. Pour in the white wine and cook until it is absorbed by the rice.

5. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked and creamy, about 20 minutes.

6. Stir in the grated Parmesan cheese and remaining butter, and season with salt and pepper to taste.

7. Serve the risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.

This Mushroom Risotto recipe is a comforting and delicious dish that is perfect for a cozy night in or a special dinner with loved ones. The creamy texture of the Arborio rice combined with the earthy flavor of the mushrooms creates a dish that is both satisfying and indulgent. Whether you are a fan of Italian cuisine or simply looking for a new recipe to try, this Mushroom Risotto is sure to impress!

source = bepostit.com