Mushroom Risotto

Mushroom Risotto

Serves: 2 people
Cooking Time: 45 minutes
Mushroom Risotto

Ingredients

  • 1 cup crimini or shatakii mushrooms
  • 1 cup arborio rice
  • 1 teaspoon dried basil
  • 2 teaspoons minced garlic
  • 1 egg, sunny side up
  • 4-6 cups chicken broth
  • 2 cups dry white wine
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons of olive oil
  • ½ cup parmesan cheese
  • ¼ cup fresh chopped parsley, garnish

Instructions

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  1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes.
  2. Add garlic, cook 1 minute. Add rice stir to coat with butter, let it toast a little for 1 minute.
  3. Simmer chicken broth in a separate pan. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed.
  4. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout.
  5. Add one pack of frozen edamame, cook 2 minutes. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.