Mushroom Risotto

Ingredients

What you need:

• Mushrooms

• Rice - The rice is important because there needs to be enough starch to thicken the dish.

  I used Nishiki short brown rice.

  Alternatives: Arborio (this is the #1 risotto rice), Farro, Carnaroli.

• Broth

• White wine

• 1 Onion

• Garlic

• Parmesan

• Olive Oil

Instructions:

1. Slice the mushrooms and chop the onion.

2. Heat broth in a pot.

3. Olive oil to your pan/pot and add onions. Cook until translucent.

4. Add half of the sliced mushrooms. Stir for 10 minutes.

5. Add white wine and cook until 15 minutes.

6. In another pan, cook the rest of the mushrooms until slightly tender.

7. Ladle in broth and stir. Do this 3-4 times until the rice is tender.

8. Stir constantly.

9. You are looking for a thick slightly soupy consistency.

10. When the rice is cooked, turn the fire off.

11. Add parmesan cheese and stir.

    For more visuals, check out my reels here.

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Wine Pairing: Stark-Conde

• Stellenbosch, South Africa

• Cabernet Sauvignon