Mushroom Risotto
serves 4

Mushroom Risotto

Risottos take a lot more attention from the cook to make than standard rice recipes. The extra time and attention really pays off in this excellent mushroom risotto side dish. Adding wine at the end of the cooking process really enhances the flavor of this creamy mushroom risotto dish.

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1 tablespoon butter
1 cup sliced mushrooms
4 cups low-sodium chicken broth
1 tablespoon olive oil
2 cloves chopped garlic

1/2 small chopped onion
1 cup Arborio rice
2/3 cup white wine (as needed)
pinch saffron threads (optional)
2 tablespoons freshly shredded Parmesan cheese

1. Melt butter in large skillet. Add mushrooms, cooking until tender. Put in a dish and set aside.
2. In small saucepan warm chicken broth. Keep warm but do not boil. (You will use this later.)
3. Heat oil in same skillet you used for the mushrooms. Add garlic and onions, cooking until tender.
4. Add rice, stirring until well coated with oil.
5. Pour 1/3 cup of the warm chicken broth into the rice, stirring until broth is absorbed into the rice. 
6. Don't let the rice dry out completely before adding more broth.
7. Add another 1/3 cup of the warm broth, stirring until liquid is almost all absorbed.
8. After all broth is absorbed add wine 1/3 cup at a time (just as you did with the broth) letting the rice absorb the liquid.
9. Continue until rice is tender.
10. Stir in saffron, mushrooms, and Parmesan cheese.

Calories 295, Fat 7.3g, Cholesterol 10mg, Sodium 135mg
Carbohydrates 41.9g, Fiber 1.7g, Sugars 1.0g, Protein 6.9g