Tuscan Wild Mushroom Risotto
Wild mushroom risotto recipe straight from the rolling hills of Tuscany, Italy! Creamy and delicious.
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Cooking tools:
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Serving bowl
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion (chopped finely)
- 2 Garlic Cloves (chopped)
- 1½ Pounds Mushrooms (Cremini works Great!)
- 1 Cup Arborio Rice
- 4 Cups Vegetable Broth (low sodium)
- 3 Cups Water
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Parmigiano-Reggiano (grated)
- 2 Tablespoons Fresh Parsley (Optional)
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