Mushroom Risotto with Basil and Parmesan

Name: Mushroom Risotto with Basil and Parmesan
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 1 ½ cup of Arborio rice; 1 onion, chopped; 2 cloves garlic, minced; 5 cups chicken broth (organic); 1 ½ cup dried porcini mushrooms; Salt and pepper; 3 leaves of fresh basil; 1 tablespoon of butter; ¼ cup of fresly grated parmesan cheese; 1 tablespoon of extra virgin olive oil

Ingredients

1 ½ cup of Arborio rice
1 onion, chopped
2 cloves garlic, minced
5 cups chicken broth (organic)
1 ½ cup dried porcini mushrooms
Salt and pepper
3 leaves of fresh basil
1 tablespoon of butter
¼ cup of fresly grated parmesan cheese
1 tablespoon of extra virgin olive oil

Recipe

Rinse ricewith coldwater to removeexcess starch.
Rehydrate porcini mushrooms by dipping them in a bowl of warm water for 10 min.
Pour olive oil in a Cristel saucepan and place on medium heat. Sauté onion and garlic. Add rehydrated mushrooms. Season with salt and pepper.
Pour half of the chicken broth. Stir well.
Addrice andsecond half ofchicken broth in the saucepan. Stir well.
Cook over medium heat until the rice is cooked for about 20 minutes.
Add cut in a chiffonade basil leaves and grated parmesan cheese.