Mushroom Risotto

 4 Tbsp butter

8 oz baby Bella muchrooms, cleaned and sliced

1/4 tsp salt

1/2 tsp garlic powder

4 cups water

4 Tbsp Better Tan Bouillon Seasone Vegetable Base or Vegetable broth w/o water added

1/2 cup arborio rice

 1 cup shredded Parmesan cheese

1 cup heavy cream

parsley, optional for garnish

1.  Add sliced mushrooms to a medium/large skillet over medium heat. 

2.  Season mushrooms with salt, garlic powder.

3.  Saute about 10 minutes until soft.  Pour mushrooms onto a plate and set aside, leaving leftover mushroom juices in the pan.

4.  Pour water into a small sauce pan and stir in Better than Bouillon Seasoned Vegetable Base.

5.  Place sauce pan onto the stove top over low heat just to warm it up.

6.  Add butter to skillet and melt.

7.  Once butter is melted, add in the arborio rice and stir.  Let it toast in the melted butter for about 3 minutes, stirring occasionally.

8.  Stir in one cup of the warm broth and stir.  Again, let the rice simmer while stirring until the liquid is gone.

10. Contiue this process until all of the broth has been added and absorbed.  This should take about 30 minutes.

11. Once the last cup of broth has almost been completely absorbed, stir in mushrooms.

12. Add in shredded Parmesan cheese and heavy cream.

13. Simmer for about 10 minutes while stirring.

14. Rice should be creamy with a slight bite to it.

15. Risotto should be served as soon as it is finished cooking.

16. Garnish with chopped parsley.

* Note: Instead of the water and Better Than Bouillon Seasoned Vegetable Base you can use 4 cups of vegetable broth.