Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 6 tbsp olive oil, (divided); 6 cups chicken broth, (divided); 8 oz portobello mushrooms, (sliced); 1 small onion, (diced); 1 1/2 cups Cajun Country Rice, medium grain; 1/2 cup dry white wine; sea salt, (to taste); freshly ground pepper, (to taste); 3 tbsp finely chopped chives; 4 tbsp butter; 1/2 cup freshly grated parmesan cheese

It’s not your average side dish. Wow your guests with this creamy, flavorful recipe – it just might become their new favorite!

Ingredients

6 tbsp olive oil, divided
6 cups chicken broth, divided
8 oz portobello mushrooms, sliced
1 small onion, diced
1 1/2 cups Cajun Country Rice, medium grain
1/2 cup dry white wine
sea salt, to taste
freshly ground pepper, to taste
3 tbsp finely chopped chives
4 tbsp butter
1/2 cup freshly grated parmesan cheese

Instructions

In a saucepan, warm the broth on a low heat.
Warm 3 tbsp olive oil in a large surface saucepan over medium-high heat, and stir in the mushrooms. Cook until they are soft, about 5 minutes.
Remove mushrooms and liquid from the pan, and set aside.
Add 3 tbsp olive oil to the pan, and stir in diced onion. Cook until onion starts to become translucent, then add in the rice, stirring to coat in the oil.
When rice is pale and golden, pour in the wine and stir until fully absorbed.
Add ½ – 1 cup heated broth and stir until absorbed.
Repeat step 6 until all broth is used.
Continue stirring until rice is al dente, about 15-20 minutes.
Put mushrooms back into the pan with their liquid, butter, chives and parmesan.