Stonewall Kitchen, Mushroom Risotto, 5.75 oz (163 g)

Serves 4-6

From your pantry you need...

• 3-3 1/2 cups chicken (more if needed), preferably low sodium
• 3 tbsp unsalted butter or olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup white wine, optional
• Grated parmesan for garnish, optional

In a sauce pan, heat chicken stock over very low. In a separate medium-sized, heavy saucepan, heat butter (or olive oil) over medium heat until melted. Add onion and cook until translucent, about 5-7 minutes. Add risotto mixture and stir to coat all grains, 2-3 minutes (do not let rice brown). Optional: Add white wine. Stir and cook 1-2 minutes, until rice has absorbed all wine. Add 2 cups warmed chicken stock; Stir occasionally, until most of the liquid has been absorbed, about 10 minutes. Continue adding chicken stock 1/2 cup at a time, stirring occasionally, until most of the liquid has been absorbed. Repeat until all of the chicken stock has been added and absorbed, about 20-25 minutes. Rice should be tender and creamy. Garnish with a generous sprinkling of parmesan.