Mushroom and Sun-Dried Tomato Risotto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 cups low-sodium Chicken broth (more if needed)
- 4 Tbsps butter
- 2 Tbsps good-quality olive oil
- 1 medium yellow onion (peeled and diced)
- 6 ozs baby Portobello Mushroom (cleaned and sliced)
- 3 cloves garlic cloves (peeled and minced)
- 2 cups Arborio rice
- 1 cup dry white wine (optional)
- 10 whole sun-dried tomatoes (packed in oil; drained and chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Parmesan (freshly grated)
- ¼ cup heavy whipping cream
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 2 Bowls, 1 Hand mixer, 1 Tablespoon, 1 Large knife, 1 Tea strainer, 1 Measuring cups, 1 Whisk, 1 Waffle iron, 1 Brush
Preparation steps
1.
Heat broth in a saucepan set over medium-low heat. Keep warm and set aside.
2.
Heat butter and olive oil in a Dutch oven set over medium heat. Add onions, mushrooms and garlic and cook for 4 to 6 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
3.
Pour in wine to deglaze the pan. Stir and cook over medium-low heat until most of the liquid is absorbed. Add chopped sun-dried tomatoes and stir.
4.
Begin adding the broth, one cup at a time, stirring gently while the rice absorbs the liquid. Repeat this step until the rice is done. This will take between 6 to 8 cups of broth. The rice should be firm, but not be crunchy.
5.
Remove pan from heat, stir in Parmesan cheese and heavy cream. Season to taste with salt and pepper. Serve.
