Mushroom Risotto

Difficulty: MEDIUM

4 c vegetable broth (or water with 2 bouillon cubes)
1 c arborio rice
2 T olive oil
2 cloves garlic, chopped
1 onion, chopped
1 c mushrooms
¼ c dry white wine
ground pepper
lemon zest
Salt if needed

Warm broth in pot and keep over low heat.
Heat large saucepan and saute onion and garlic in olive oil
add mushrooms and saute for 2 minutes
Pour in rice and toast for about 1-2 minutes
Add wine slowly and sizzle until absorbed
Add ½ cup broth at a time, stirring often, until absorbed, and repeat until rice is al dente.
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste.
can also finish with a bit of buttery spread.

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