Risotto Italien
Ingredients
- 2 cups arborio rice, uncooked ⓘ
- 12 cup butter ⓘ
- 23 cup yellow onion, finely chopped
- 2 garlic cloves, minced ⓘ
- 1 (7 1/3 ounce) jar sliced mushrooms (liquid reserved) ⓘ
- 2 (10 1/2 ounce) cans beef consomme
- 1 teaspoon salt ⓘ
- 14 cup Italian parsley, chopped ⓘ
- 1 cup parmigiano-reggiano cheese, grated (at or close to room temperate) ⓘ
Instructions
- In a large frying pan (with a lid) melt the butter.
- Add mushrooms, onions, garlic and sautee until golden brown.
- Combine the mushroom liquid, beef consomme and enough water to make 4 cups total in a separate saucepan.
- Bring to a boil.
- Add rice, parsley and salt to the sautee.
- When the sautee is ready, add the liquid, cover and cook 25 minutes.
- When ready to serve, top with cheese.
Nutrition & Diet Analysis (per serving)
391
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).