Mushroom risotto

Ingredients:


White Rice, short grain, 0.5 cup (remove)
Mushrooms, preferebly funghi porcini, cooked, 12 mushroom (remove)
Beef broth, bouillon, consomme, 1.25 cup (remove)
Olive Oil, 1 tbsp (remove)
Garlic, 1 clove (remove)
Pepper, black, 1 dash (remove)
White Wine, 1 fl oz (remove)
Butter, unsalted, 1 tbsp (remove)
Parmesan Cheese, grated, 2 tbsp (remove)
Parsley, 1 tbsp (remove)

In one tablespoon oil fry shortly garlic, mushrooms and parsley. In a separate pan roast the rice in the rest olive oil, then add white wine till it evaporates. Pour little by little and in low fire the broth until the rice is half cooked. Add the mushrooms, salt (as desired), black pepper and continue adding broth. When the rice is already soft and not dry at all, add butter and parmesan cheese.

Number of Servings: 1

Recipe submitted by SparkPeople user BESITOSMARI.