Risotto Recipe
Recipe information
Make Risotto in just 40m. 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
Main Ingredients
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. Cook the Mushrooms
Add the wild mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.
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.
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