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