Name: Mushroom and Epazote Risotto
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup Arborio rice; 250 grams mixed mushroom, washed and chopped; 125 grams onion, finely chopped; 1 garlic, medium clove; 60 milliliters white wine; 3 cups chicken broth; 2 grams salt; 2 grams pepper, powder; 4 tablespoons epazote, finely chopped; 20 grams butter; 60 grams Parmesan cheese, grated; 1/2 cups sour cream

Preparation

15 mins

30 mins

Low

Place the butter, onion, and garlic in a pan until lightly browned. Add the mushrooms until cooked.

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