Tuscan Mushroom Risotto | FoodFlakes.com

Ingredients

• 4 c. chicken or vegetable broth, heated*
• 1 T. extra virgin olive oil
• 3 T. unsalted butter, divided
• 3 cloves garlic, peeled and finely minced
• 1 small yellow onion, finely chopped
• 1/2 oz. dried Porcini mushrooms, reconstituted and chopped
• 1 c. Arborio rice
• 1/2 c. dry white wine
• 1/2 c. Pecorino Romano cheese, freshly grated**
• 2 T. fresh parsley leaves, finely chopped
• Sea salt and black pepper, to taste
• **Pecorino Romano cheese has a stronger flavor than Parmesan. For a more moderate flavor, substitute ¼ c. Pecorino Romano cheese and ¼ c. Parmesan cheese instead.