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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an easy and tasty risotto recipe that uses ingredients most of us have already. Although it may not be traditional, it is very yummy! Ingredients:
6 cups hot swanson chicken broth |
1/3 cup butter, salted |
8 ounces sliced mushrooms |
1 large onion, finely chopped |
1 -2 tablespoon minced garlic |
1 1/2 cups mahatma rice |
3/4 cup white wine |
3 tablespoons butter |
1 1/4 cups grated romano cheese |
2 -3 tablespoons finely chopped fresh basil |
salt and black pepper |
Directions:
1. Heat the chicken broth in a saucepan over medium heat; reduce the heat to low and cover the saucepan to keep hot.
2. In another saucepan, melt 1/3 cup butter over medium-low heat and add in onion and mushrooms and saute until tender, but not brown.
3. Add in garlic and stir for about 2 minutes.
4. Increase heat slightly and add in the rice; stir for 1 minute.
5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
6. Add white wine, and stir until absorbed.
7. Add in another 1 cup broth, and stir until absorbed.
8. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9. Stir in 3 tablespoons butter and 1-1/4 cup grated Romano cheese; mix to combine.
10. Season with salt and pepper.
11. Serve in a bowl, and sprinkle with chopped basil.
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