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Mushroom Risotto with Caramelized Onions

Faith Durand
  • minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Cremini mushrooms

4 cloves

Garlic

1

large sprig Rosemary, fresh

1/2 oz

Shiitake or porcini mushrooms, dried

4

Yellow onions (about 2 pounds)

2 cups

Vegetable broth, low-sodium

2 tbsp

Balsamic vinegar

1 cup

Arborio or short-grain white rice

1/2 tsp

Black pepper, freshly ground

1 tsp

Salt

1/3 cup

Olive oil

1/2 cup

White wine, dry

2 cups

Water