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Risotto


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Member since 2020
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"My first attempt at one of my faves, a work in progress"

Serves 2 | Prep Time 5-10 mins | Cook Time about 1 hour

Why I Love This Recipe

An Italian classic that I tackled at home for they very first time. Excited to perfect it change up the toppings


Ingredients You'll Need

3 Cups Chicken Broth, Heated
2 Tablespoons Unsalted Butter, 1/2 Tablespoon Removed To Finish The Dish
1/4 Cup Finely Chopped Onion
1 Cups Arborio Rice
1/4 Cup Dry White Wine
1/4 Cup Grated Parmesan Cheese
6 oz portabello mushrooms
truffle oil to taste


Directions

Sauté the chopped onion in the butter until soft and translucent


Add the rice, and stir to coat well with the butter. Next add the wine, and stir constantly until the rice has absorbed it and begins to dry


Cooking over medium low heat, begin adding the hot broth in 1/4 cup increments, stirring continually. Continue in this manner until the risotto is al dente, or remains slightly firm to the bite. Generally cooking time is between 20 and 25 minutes. Simultaneously sautee mushrooms on a separate saucepan


Once cooked, remove from the heat, and stir in the reserved butter and cheese. Mix in the mushrooms and stir well. Drizzle with truffle oil and garnish with parsley. Top off with grated cheese and black pepper as desired. Serve immediately while hot


Enjoy!


Pairs Well With

Sauvignon Blanc


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