creamy arborio rice, with garlic lemon herb sauce, wild mushrooms, Parmesan. Add Shrimp/Crab Cake/Chicken Cutlet/Scallops/Tofu for $9

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Prepare the Broth

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Aromatics

Add the wild mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.

Cook the Mushrooms

Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.

Toast the Rice

Pour in the white wine and stir until it is mostly absorbed by the rice.

Add Wine

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.

Incorporate Broth Gradually

Stir in lemon juice, fresh herbs, grated Parmesan cheese, salt, and black pepper. Mix until well combined and creamy.

Finish the Risotto

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.

risotto

Recipe information

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