This luxurious risotto will match beautifully with any Italian feast. Arborio rice is cooked in chicken broth, then mixed with two kinds of cheese for a sensational side dish.
INGREDIENTS (for 6 servings):
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup diced carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 3 cups water
- 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
- 1/2 cup sherry or white cooking wine
- 1 cup shredded Fontina cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish, if desired
- Diced fresh tomato
In large saucepan, saute mushrooms, onion, carrot and garlic in hot oil until onion is tender. Add uncooked rice. Cook and stir over medium heat 3-5 minutes or until rice is golden brown. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added, absorbed and the rice mixture is creamy. Add cheeses and stir until well blended. Garnish as desired with fresh parsley and diced tomato.