Mushroom Risotto

I haven’t made risotto in years and I still wondered if I knew how to but I gave it a shot and it was delicious. It was probably a bit undercooked the rice still had a bite to it.

Here is my recipe for Mushroom Risotto

1/2 cup rice
1 1/2 cups chicken broth
1/2 half small onion-diced
1 glove garlic- minced
2 tablespoons oil
2 tablespoons butter
4 crimini mushrooms or whatever you like-sliced
parsley for garnish

in a saute pan melt the two tablespoons of butter then add the mushrooms stir and cook until soft, set aside

in a sauce pan put the two tablespoons of oil with the onion and garlic. Stir and cook until softened. Next add the rice and cook for a couple minutes, then add 1/2 cup of the broth. Stir and cook until most of the broth is gone then add another 1/2 cup repeat. When you add the last 1/2 cup of broth add the mushrooms too. Keep stirring until all the broth is incorporated. Serve hot and top with some parsley for garnish.

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