Mushroom Risotto

By Beefman-2

Ingredients

• 2 tblsp olive oil
• 1 cup sliced mushrooms, any type
• 2 cups Arborio rice
• 1/2 onion, diced
• 2 garlic cloves, crushed
• 1 cup white wine
• 3 cups chicken stock
• 2 tblsp butter
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1/4 cup Italian parsley, chopped
• salt and pepper

Preparation

Step 1

Press Sauté-Then-Simmer™ and add olive oil, garlic, mushrooms and onion. Sauté until onions are soft, about 8 minutes.

Stir in rice. Add wine and cook until mostly absorbed. Add chicken stock and close the lid.

When the rice cooker beeps, add cream, Parmesan cheese, butter, and parsley. Stir to combine. Add salt and pepper to taste.