|Preparation time||45 minutes|
|Serves||About 4 people|
|Serving Size||1/4 recipe|
|Calories Per Serving||Approximately 225 per serving|
8 cups chicken broth or vegetable broth
½ cup Chopped Shiitake mushrooms
2 tablespoons olive oil
1 Medium onion, chopped
1 cup crimini mushrooms, chopped
4 garlic cloves, minced
1 ½ cups Arborio rice
1 cup Dry Champagne/white wine
¾ cup frozen peas
1/2 cup aged grated Parmesan(I used parmesan thats aged 10 months)
freshly ground black pepper
salt to taste
1.In a Large pan heat 1 tablespoon of olive oil and add garlic and saute for half minute.
If your risotto is not cooked after using all the broth, continue to add warm water or broth until you achieve the desired consistency.
For an ideal risotto,the key is the rice has to absorb the liquid at a slow pace to become tender and creamy.