Best Mushroom Risotto

• Produce

  • 2 cup Baby portabello mushrooms
  • 1 tsp Basil, dried
  • 2 tsp Garlic
  • 1 Parsley

• Canned Goods

  • 4 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Romano cheese, grated
  • 1/4 cup Whipping cream or half and half

• Beer, Wine & Liquor

  • 2 cup White wine, dry

• Other

  • 1 C. Arborio

Found on 3yummytummies.com

Description

Ingredients

• 1 C. Arborio
• 2 C. Baby Portabello Mushrooms; sliced
• 4 C. Chicken Broth (or vegetable)
• 2 C. Dry White Wine
• ¼ C. Parmesan Cheese; grated
• ¼ C. Romano Cheese; grated
• ¼ C. Whipping Cream or Half and Half
• 1 Tsp. Dried Basil
• ½ Tsp. White Pepper
• ¼ Tsp. Salt
• 2 Tsp. Garlic; minced
• 2 Tsp. Olive Oil
• Optional Garnishment:
• Freshly chopped parsley

Directions

• Add Olive Oil to a large skillet on Medium/High Heat.
• Add mushrooms; salt and pepper to taste.
• Add garlic; saute for around 3 minutes.
• Add 1 C. Chicken broth and ½ C. White Wine.
• Add Arborio, basil, and white pepper.
• Stir continuously until liquid is close to completely absorbed.
• Repeat adding 1 C. Chicken Broth and ½ C. White Wine at a time until liquid absorbs and rice becomes tender (around 20 minutes.
• Once tender, add parmesan, romano, salt and pepper to taste; stir.
• Top with Whipping Cream and lightly stir in.
• Garnish with freshly chopped parsley.