Risotto ai funghi

Ingredients

• vegetable broth4 cup
• butter2 tbsp
• shallot, chopped1 piece
• mushrooms, sliced8 oz
• Arborio rice1 cup
• dry white wine.5 cup
• Parmesan cheese.5 cup
• Salt and pepperAs needed

Instructions

1. 1

   Step 1

   In a small saucepan, bring 4 cups of vegetable broth to a simmer.

2. 2

   Step 2

   In a large saucepan, melt 2 tbsp of butter over medium heat. Add 1 chopped shallot and 8 oz of sliced mushrooms. Cook until softened.

3. 3

   Step 3

   Add 1 cup of Arborio rice to the saucepan and cook for 1 minute, stirring constantly.

4. 4

   Step 4

   Pour in 1/2 cup of dry white wine and cook until it has been absorbed.

5. 5

   Step 5

   Add the simmering broth to the rice, one ladleful at a time, stirring continuously until each ladleful has been absorbed before adding the next.

6. 6

   Step 6

   Continue this process for 20-25 minutes, or until the rice is creamy and al dente.

7. 7

   Step 7

   Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Risotto ai funghi can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.