Tuscan Mushroom Risotto

Name: Tuscan Mushroom Risotto
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; black pepper; **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.

foodflakes.com

Indulge in a rich and creamy Tuscan Mushroom Risotto with Porcini mushrooms and Pecorino Romano cheese. Perfect for main dishes, this recipe takes you on a flavorful journey.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodflakes.com.

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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
black pepper
**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.