Cooking Instructions
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Step 1
Peel
Onion (1)
and discard peel. Mince onion and place in a small bowl. Mince
Garlic (1 clove)
and add to onion.
Step 2
Remove stems from
Cremini Mushrooms (2 1/4 cups)
, if desired. Slice into quarter inch pieces and set aside. Mince
Fresh Chives (6 stalks)
and set aside for garnish.
Step 3
Heat a small saute pan over medium high heat. When the pan is hot, add
Olive Oil (1 Tbsp)
and the crimini mushrooms. Saute for one minute.
Step 4
Add
Port Wine (2 Tbsp)
and continue to cook, stirring occasionally for three more minutes. Remove from heat and hold for plating.
Step 5
In a small saucepan over medium high heat, combine four cups of water with the
Vegetable Base (2 Tbsp)
. When it boils, turn the heat down to low to keep the broth simmering.
Step 6
Next, heat a large deep saute pan over medium high heat. When hot, add
Olive Oil (1 Tbsp)
, minced onion, and the garlic. Cook until the mixture is translucent, about 5 minutes.
Step 7
Add the
Arborio Rice (1 cup)
to the pan and cook while stirring to combine, about 1 minute.
Step 8
Add the
White Cooking Wine (1/4 cup)
to the rice and lower the heat to medium heat and simmer until the liquid is nearly absorbed, about 5 minutes.
Step 9
Add one cup of the broth, and cook until the rice has nearly absorbed all the liquid. Stir. Add remaining liquid one cup at a time, making sure the liquid is absorbed before adding the next cup.
Step 10
Once all the broth has been added and is absorbed, add the
Butter (1/4 cup)
and stir vigorously. The rice will become creamy. Add the
Parmesan Cheese (1/4 cup)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Stir well to combine. Fold in the mushrooms.
Step 11
Divide the risotto into two bowls. Garnish with chives.
Step 12
Serve immediately and enjoy (with a nice glass of wine if desired!)
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