You don't have to leave the comfort of your own kitchen to enjoy a taste of the Mediterranean. Sink your teeth into this incredible risotto medley that has only the best ingredients.
8 cups chicken broth
2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup finely chopped shallots
2 cups Arborio rice
1 cup fresh mushrooms, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup fresh chopped chives
1/2 tsp. saffron
1/4 cup pine nuts
3/4-1 cup Parmesan cheese, shredded
In a medium saucepan, heat broth and keep at a simmer. Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in rice, mushrooms, tomatoes, chives, saffron and pine nuts. Cook and stir 1 to 2 minutes or until rice glistens. Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally. Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center. When the rice is cooked through, stir in cheese and serve immediately.
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