- 1/2 cup butter
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup Marsala wine
- 3 cups chicken broth
- 2 cups Arborio rice
- 1/2 cup Parmesan cheese, grated
- Heat butter in a large saucepan over medium heat.
- Add onion and mushrooms; cook for 5 minutes.
- Pour in the Marsala wine and cook for 2 minutes.
- Add chicken broth and bring to a boil.
- Reduce heat to low and stir in the rice.
- Cook for 20 minutes or until all liquid is absorbed.
- Stir in Parmesan cheese and serve.
risotto
mushroom marsala risotto
mushroom risotto
chicken risotto
rice dish