red risotto with mushrooms

Ingredients

• Servings: 4
• 3 1/2 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry red
• 1 (8 ounce) package sliced cremini mushrooms
• 1/2 cup grated parmesan cheese
• 1/3 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring broth to a simmer in a saucepan over medium-high heat. cover saucepan and keep broth warm over low heat.
• melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. add garlic to onion and cook until fragrant, about 30 seconds. stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. add to rice mixture and stir for 1 minute.
• pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. add 3/4 cup more hot broth; cook and stir for 6 minutes. add 3/4 cup hot broth; cook and stir for 6 minutes. add 3/4 cup hot broth; cook and stir for 3 minutes. add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
• stir parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.