Uncomplicated Risotto with mushrooms


"A creamy blend of aborrio rice,mushrooms and paramesan cheese."
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40 mins servings
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Original recipe yields 4 servings

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  1. Pour chicken broth into a sauce pan and place on low-med heat, keep it at almost boiling.
  2. Put a large skillet with sides on medium heat and add olive oil. Saute' onions,garlic and mushrooms until everything is tender. Add rice and toast slightly. turn up the heat to high and start adding your broth 2 ladles at a time stirring frequently, almost constantly. When almost all of the liquid it absorbed add 2 more ladles. Continue until you have uses all the broth. *TIP* *You want it to stay boiling even when you are stirring* when almost all of the liquid from the last of the broth is absorbed add half and half. Heat completly then add parmesan cheese and parsley. Stir until melted. remove from heat and serve.


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