Mushroom Risotto! Easy!

Home early and I had a craving all day!

This was a meal for me, but it’s usually a wonderful side dish…Risotto!

Some love it with a lot of cheese; I love it without. Want more of the mushroom flavor. Just a little patience and easy.

• Your favorite Mushrooms 🍄 1/2 cup diced
• I shallot , peeled and diced
• 1 cup of white wine 😊..also little more if you like!
• Chives, chopped
• 1 1/2 cups of arborio Italian rice
• 4 tablespoons of olive oil
• 5 cups of chicken broth
• 2 tablespoons of butter
• Romano cheese (optional)
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of black pepper

Medium heat is the key and keep the stir going with love! Makes 5 servings ❤️ Calories….moving on! 😊

1. Warm chicken broth in a saucepan/pot.
2. In a heated skillet, add 2 tablespoons of olive oil, add mushrooms and sauté.. leave on the side.
3. Take another heated skillet, add 2 tablespoons of olive oil, add shallots and sauté.
4. Add arborio Italian rice and stir! Once evaporated, add white wine! Stir, stir, stir until evaporated … start taking a 1/2 cup of broth and add to skillet! Stir, Stir and stir until evaporated!
5. Repeat until all the chicken broth is finished. The rice should be al dente (however more broth can be used if required to be softer).
6. Now add mushrooms and the liquid from the previously set aside skillet. Fold. Add chopped chives , butter and fold.
7. Add Romano cheese (I didn’t use, but you can) pinch of salt and pepper and fold in.

You’re Finished! No more stirring! Plate and pot the remaining wine in a glass! Enjoy!

Stir! Stir!

Letia 😊