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Creamy Parmesan risotto with mushrooms
Introduce
Chef :
filzenCreamy Parmesan risotto with mushrooms
I didn’t use times the first time I made it. I’ll add times when I make it again in a week.
Ingredient
Food ration :
2-3 people
2 tbsp
butter
8 oz
sliced mushrooms
1/2
onion, chopped
1/2 cup
white wine
1 1/2 cup
dry risotto (I use Lundberg gluten free creamy Parmesan risotto). Save the cheese packet for later
3 cups
chicken stock
Cooking instructions
* Step 1
Heat butter in a large pan over medium-high (3-4 minutes).
* Step 2
Sauté mushrooms and onions until soft (8-10 minutes).
* Step 3
Add white wine and reduce until it evaporates (5-6 minutes).
* Step 4
Mix in risotto and stir in stock 1/2 cup at a time (about 20 minutes). Stir occasionally until creamy.
* Step 5
Reduce heat to low. Add the cheese from the packet and stir until we’ll-mixed.
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