The Italian classic: rice cooked slowly with hot chicken broth and finished with butter and Parmesan until creamy. A satisfying main for dinner.
Ingredients
Instructions
- 1
Heat the chicken broth in a small pot and keep it hot over low heat; slice the mushrooms and finely chop the onion and garlic.
- 2
Heat the olive oil and 20 g of the butter in a wide pot; sauté the mushrooms over high heat for 6-7 minutes until the liquid evaporates and they color, then lift them out and set aside.
- 3
In the same pot, cook the onion over medium heat for 3-4 minutes, add the garlic and cook for 1 more minute.
- 4
Add the rice and toast for 2 minutes, stirring, until the grains look translucent.
- 5
Add the hot broth one ladle at a time, adding more as it is absorbed and stirring often, for 18-20 minutes until the rice is tender but still has a bite.
- 6
Take off the heat and quickly stir in the remaining butter, the Parmesan, salt and half of the mushrooms until creamy.
- 7
Rest for 2 minutes and serve right away topped with the remaining mushrooms.
Nutrition
Per serving
| Calories | 453 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 58 g |
| Fat | 18 g |
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