5-6 cups low-sodium chicken or vegetable broth
½ cup fresh, or ¼ cup dry wild mushrooms (porcini or other)
1 teaspoon extra virgin olive oil
2 tablespoons finely chopped yellow onion
1 cup sun dried tomato risotto mix (can substitute 1 cup brown short grain or arborio rice and 1 tablespoon chopped sun dried tomatoes)
1 tablespoon unsalted butter
1 tablespoon grated Parmigiano-Reggiano cheese
1 tablespoon chopped Italian flat leaf parsley
Sea salt and cracked black pepper to taste
1 tablespoon shaved Parmigiano-Reggiano cheese
4 flat leaf Italian parsley sprigs for garnish
Recipe and photo courtesy of Bella Sun Luci [2].
Links
[1] https://oldwayspt.org/grain/rice
[2] http://bellasunluci.com/blog/recipes/side-dishes/sun-dried-tomato-and-wild-mushroom-risotto/