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Mushroom Risotto

Mushroom Risotto
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

The deep earthy flavors of the mushroom combined with the browned prosciutto truly make this a mouth watering dish.
Ingredients
  • 4 tablespoons unsalted butter
  • 3 slices prosciutto, diced
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 4 cups hot chicken broth
  • ½ portobello mushroom, diced
  • Parmesan cheese for garnish

Instructions
  1. Melt 3 tablespoons butter in large saucepan over medium heat.
  2. Add prosciutto and cook for 2 minutes, stirring occasionally.
  3. Add onions and cook for 5 minutes, stirring occasionally.
  4. Add garlic and cook for 1 minute, stirring occasionally.
  5. Add 1 tablespoon butter and when melted add arborio rice, stirring constantly for 1 minute.
  6. Add 1 cup hot chicken broth to pot and cook until liquid almost evaporated, stirring occasionally.
  7. Add mushrooms, 1 cup broth to pot and cook until liquid almost evaporated, stirring occasionally.
  8. Add 1 cup hot chicken broth to pot and cook until liquid almost evaporated, stirring occasionally.
  9. Add remaining cup hot chicken broth to pot and cook until liquid almost evaporated, stirring frequently.
  10. Garnish with Parmesan cheese and serve.

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