MUSHROOM RISOTTO
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Mushroom risotto
is a creamy and tasty dish you can make with a
few simple ingredients
in one pot.
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STEP
1
: Put the
dried mushrooms to soak
with warm water for 10 minutes
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STEP
2: In a large skillet or dutch oven fry the
finely chopped onion
in
olive oil
for
3 minutes.
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STEP
3
: Add
chopped mushrooms
,
salt
,
pepper
, and cook for
5 minutes
, then add
soaked mushrooms.
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STEP 4:
Add rice
, stir for 2 minutes on
medium-high heat
until pan is dry.
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STEP 5:
Add 2 ladlefuls of
vegetable broth and white wine. Stir often,
for about 15 mins.
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STEP 6: Turn heat off
a let cool down for 1 minute. Add
cold parmesan, butter
, and
chopped parsley.
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STEP 7:
Stir for
2 minutes
until ultra creamy. Add more vegetable broth if required.
Taste and adjust
for salt and cheese.
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SERVE:
with freshly chopped parsley on top.
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STORAGE:
Store leftovers in an
airtight container
in the fridge for up to
3 days.
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A
perfect
appetizer,
and
side dish!
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