This risotto makes a delectable side to any meal or a hearty entree for 4! (Leaving PLENTY of leftovers.) The creamy texture and exotic taste of wild mushrooms is the perfect comfort food for a chilly day. The sun dried tomatoes, pine nuts, and chives add a flavorful experience that any host, or gift receiver would enjoy!
What you will need:
8 cups of chicken or vegetable broth
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely chopped red onion
1 jar of wild mushroom risotto mix
1 cup shredded Parmesan cheese
1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. Heat oil and butter in a large saucepan over medium heat. Add onion; cook and stir for 3 minutes or until tender. Add the contents of the jar and stir for 1 to 2 minutes or until the rice is coated with oil.
3. Add 1/2 cup broth to saucepan; cook over medium-low heat for about 5 minutes or until broth is absorbed, stirring occasionally. Continue adding broth , 1/2 cup at a time,cooking until broth is absorbed before adding the next 1/2 cup. Rice is done when consistency is creamy and grains are tender but still firm, about 25 minutes. (All of broth may not be needed.) Stir in cheese.