Risotto

1. 1

   Heat oil in a large saucepan over low heat.

2. 2

   Add onion and cook until tender.

3. 3

   Stir in rice and cook with oil.

4. 4

   Add wine and stir until evaporated.

5. 5

   Add dried mushrooms, the water they were soaked in and the tomato paste, mixed in 1/2 cup of chicken broth. Stir until liquid is absorbed.

6. 6

   Continue adding broth, 1/2 cup at a time, stirring constantly.

7. 7

   Each addition should be absorbed before adding the next.

8. 8

   Cook, uncovered, until broth is all absorbed and rice is tender to the bite.

9. 9

   Do not overcook.

10. 10

    Remove from stove.

11. 11

    Add Parmesan cheese; stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.