Mushroom Risotto
Risotto
1 cup of rice to every 4 cups of water (follow directions on box)
Substitute bone broth or chicken broth for water as desired.
Please make 2 cups of risotto
In a separate saucepan Sauté
1 medium-sized whole onion
3 tablespoons butter
Sauté mushrooms and onions in butter in medium-size pan
5 tablespoons of dry white wine – must be organic (optional)
2 tablespoons of truffle oil
5 tablespoons of portobello creamy mushroom soup
1 tablespoon of garlic
1/2 teaspoon Hawaii-style black salt OR Celtic sea salt
After simmering for 30 minutes add
2 cups of Risotto
1 1/2 cup parmesan cheese
1 1/4 cup cream cheese
1/2 cup sour cream
1 cup shredded mozzarella
Enjoy– This is Really Yummy!
Created by: Jodi Suson-Calhoun
