Mushroom and Onion Risotto Recipe
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Savory side dish that goes well with poultry and red meat.
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1 tablespoon olive oil
1 clove garlic - crushed
1 cup onion - chopped
8 ounces mushrooms - any kind, thinly sliced
1 cup arborio rice - uncooked
2 1/4 cups chicken broth
1/2 cup parmesan cheese - grated
2 tablespoons dry white wine - optional
fresh parsley - chopped for garnish
Heat oil in a medium skillet over medium heat.
Add onion, garlic and mushrooms. SautÃ© until tender, 5 to 10 minutes.
Add dry rice and stir until opaque, approximately 4 minutes.
Stir in 1/2 cup of chicken broth and bring to a boil.
Reduce heat and continue stirring.
When most of the liquid is absorbed, add another 1/2 cup of broth.
Continue this process until all of the broth is used up - this takes approximately 20 minutes.
When all liquid is absorbed and the rice is tender, remove from heat.
If the rice isn't quite tender when the broth is used up you can add 1/2 cup of water.
Stir in parmesan cheese and wine and garnish with parsley if desired.
Slow Cooker Rice
chicken bouillon granules
raw white rice
Orange Rice Pilaf
long grain and wild rice
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