Mushroom Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 cups hot swanson chicken broth
• 1/3 cup butter, salted
• 8 ounces sliced mushrooms
• 1 large onion, finely chopped
• 1 -2 tablespoon minced garlic
• 1 1/2 cups mahatma rice
• 3/4 cup wine
• 3 tablespoons butter
• 1 1/4 cups grated romano cheese
• 2 -3 tablespoons finely chopped fresh basil
• salt and black pepper

Recipe

• 1 heat the chicken broth in a saucepan over medium heat; reduce the heat to low and cover the saucepan to keep hot.
• 2 in another saucepan, melt 1/3 cup butter over medium-low heat and add in onion and mushrooms and saute until tender, but not brown.
• 3 add in garlic and stir for about 2 minutes.
• 4 increase heat slightly and add in the rice; stir for 1 minute.
• 5 slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• 6 add wine, and stir until absorbed.
• 7 add in another 1 cup broth, and stir until absorbed.
• 8 add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• 9 stir in 3 tablespoons butter and 1-1/4 cup grated romano cheese; mix to combine.
• 10 season with salt and pepper.
• 11 serve in a bowl, and sprinkle with chopped basil.