Peel and dice the onion and garlic. Wash and slice the mushrooms. Wash the tomato, remove the stalk and dice. Roughly chop the parsley and finely grate the Parmesan.
Heat the butter in a saucepan and fry the mushrooms, onions and garlic vigorously. Season everything with salt and pepper and then add the Uncle Ben’s sun wheat olive oil.
Then deglaze with the broth and cook everything for about 10 minutes over medium heat. At the end of the cooking time, add the Parmesan, diced tomatoes and parsley and stir in vigorously. The risotto should now have a creamy consistency.
Tip 4: A small burrata or mozzarella goes well with this.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.