Risotto con Funghi

Risotto con Funghi

This is an Ozark Forest favorite! 

Serving: 1

Ingredients

  • 5 cups of broth
  • 4 Tbsp of olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 cups arborio risotto rice
  • 1/3 cup white wine
  • 1 oz Ozark Forest Woodland dried mushrooms
  • salt and pepper
  • 1/3 finely grated parmigiano-reggiano cheese
  • 1 Tbsp fresh herbs, finely diced

     Steps:

    1. Soak dried mushrooms in broth for 15 minutes
    2. Heat oil in a non-stick skillet and sauté onion and garlic until softened
    3. Add rice, wine, herbs and soaked mushrooms and stir for a few minutes
    4. Pour broth onto rice mixture, stir, reduce heat and simmer slowly
    5. Cook until rice is tender and season with salt, pepper, and cheese
    6. Add 1 tablespoon of butter if desired

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