Risotto Recipe
creamy arborio rice, with garlic lemon herb sauce, wild mushrooms, Parmesan. Add Shrimp/Crab Cake/Chicken Cutlet/Scallops/Tofu for $9
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3
- 4
Toast the Rice
Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
- 5
Add Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 6
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Stir in lemon juice, fresh herbs, grated Parmesan cheese, salt, and black pepper. Mix until well combined and creamy.
- 8
Serve
Serve hot and garnish with additional Parmesan and herbs if desired. Optional: add your choice of Shrimp, Crab Cake, Chicken Cutlet, Scallops, or Tofu for an additional $9.
