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It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!

INGREDIENTS

2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing

DIRECTIONS

In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!

 

 

 

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