Basil Mushroom Risotto

Ingredients

5 cups	Central Market Organics™ Chicken Broth
10	fresh organic basil leaves
1 tablespoon	Central Market Organics™ Extra Virgin Olive Oil
1⁄3 cup	sliced shallots
1 cup	sliced organic mushrooms
1 cup	Central Market Organics™ Carniroli Rice

Directions

1. Combine the chicken broth and basil leaves in a large saucepan and bring to a boil over medium heat. Reduce heat to low and cook the basil broth for 10 minutes.  Remove and discard basil leaves. Keep the broth warm over low heat.

2. Heat a heavy saucepan over medium heat for 2 minutes. Add olive oil and shallots and stir-fry for 2 minutes, until shallots are golden. Add sliced mushrooms and stir-fry for 2 more minutes. Add rice and stir-fry for 2 minutes until a toasted aroma is released.

3. Add 1 cup of the hot basil chicken broth to the rice mixture, stirring constantly, until the rice has absorbed the stock. Repeat, adding 1 cup at a time of the remaining basil chicken broth, allowing the broth to be absorbed before adding the next cup. When you add the last cup of basil chick- en broth, the risotto will be creamy and tender, with an al dente texture. Season risotto with black pepper and salt to taste. Serve immediately.

Makes: 6 servings