PORTABELLA MUSHROOM RISOTO
The Risoto:
- 1 cup rice
- 1/3 cup slice portabella mushroom
- 3 cloves sliced garlic
- 1 can(8oz) broth, beef/chicken/vegetable
- 2 capfull cooking sherry
- 1/4 cup rum/red wine/white wine
- A little oil/butter to coat the pan
- 1/4 cup chopped broccoli
- 1/2 red bell pepper, sliced
- dash of white pepper
- 1/2 tsp black pepper
- 1/5 cup mozzerrella cheese(optional)
====== Heat the pan and coat with a thin layer of oil. Pour the rice and garlic in and let it cook for a minute while stirring. Add 1/3 of the broth and let it cook for 2 minutes while stirring. Repeat for the next 1/3 of the broth adding the mushrooms, broccoli, and red bell pepper. Repeat once again for the final 1/3 of the broth adding the black/white pepper and sherry/wine and cook for 2 minutes or until rice is soft. Add the cheese and stir.