Mushroom Risotto

Name: Mushroom Risotto
Yield: 6
Ingredients: 3 tablespoons of butter; 2 cups of rice; 1 large onion, finely chopped; 1 cup of dry white wine; 5-6 cups of chicken broth; 3 packets of dried mushrooms (30g); Parmesan cheese, grated

1
3 tablespoons of butter
2
2 cups of rice
3
1 large onion, finely chopped
4
1 cup of dry white wine
5
5-6 cups of chicken broth
6
3 packets of dried mushrooms (30g)
7
Parmesan cheese, grated

Ingredients

1
3 tablespoons of butter
2
2 cups of rice
3
1 large onion, finely chopped
4
1 cup of dry white wine
5
5-6 cups of chicken broth
6
3 packets of dried mushrooms (30g)
7
Parmesan cheese, grated

Directions

1
Sauté the onion in butter until it's soft
2
Over low heat, add the rice and cook for a few minutes, stirring constantly
3
Add the previously rehydrated and drained mushrooms
4
Add the white wine, stir, cook, and let it evaporate
5
Gradually add 1 cup at a time of chicken broth, stirring until the rice is cooked al dente
6
Serve with Parmesan cheese grated on top
7
Serves 6-8 people.