Risotto with mushrooms

Today I am going to share a 

Risotto with Mushrooms recipe.

This is one of those recipe that is simple but looks (and taste) "upscale".

The secret to a perfect risotto is how you cook the rice.

Let's start by cleaning and slicing the mushroom.

  To better retain their flavor and consistency, it is absolutely important that you do NOT
wash the mushroom. 

To clean the dirt, use a paper napkin or paper towel.

And now let's start cooking.

You will need

8oz mushroom 

1/2 onion

2c of rice 
(usually arborio, but any would do)

1/2 cup wine

4 cups of vegetable broth

butter and Parmesan

Slice 1/2 onion and cook with a couple of T of olive oil.

Then add the mushrooms and cook for 5min, stirring frequently.

Then add 2c of rice, stir, and add 1/2 cup of wine.

Quickly stir, the wine will evaporate, and add hot broth a little at the time.

When you see the need of more liquid just keep adding hot broth to the rice mixture. 

(1-2 ladles at the time)

Continue cooking for about 10minutes.

Keep in mind that the broth has to be hot, in order to keep the rice cooking evenly.

Top with butter and Parmesan cheese.

Serve while still hot.

Stay Frugal,

Daniela

Linking to
Between Naps on the Porch
Coastal Charm
Our Home Away from Home
Savvy Southern Style
The Frugal Girls