3 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 cup diced onion (about 1 medium)
½ teaspoon coarse salt
1 cup Arborio rice
2 cloves garlic, finely chopped
½ cup grated Parmesan cheese,
Plus additional for serving
2 tablespoons unsalted butter (optional)
½ container of Corn (optional)
1) In a small bowl, cover the mushrooms with 2 cups water and set aside until soft. Remove mushrooms from bowl, but save the mushroom liquid and add enough chicken or vegetable broth to it to make 4 cups, keep warm.
2) In a risotto pan over medium heat, warm oil. Add onion and salt and sauté for 2 minutes. Raise heat and add rice, mushrooms and garlic. Cook for 1 more minute, stirring constantly.
3) Using a ladle, add the warm liquid mixture about a ½ cup at a time. Let the broth simmer and reduce almost completely before adding the next ladle full. Remember, to keep stirring!!! Continue with this until rice is just tender, but still firm to the touch, about 25 minutes. (You may not use all the broth.)
4) Next, add the parmesan, butter and Corn if desired. Stir in salt and pepper to taste.
Make it work
Add sautéed, sliced, boneless,
skinless chicken breasts,
if you’re looking for protein.