Risotto Mix

• Mix
• 2 cups arborio rice
• 1 cup dried wild mushrooms, chopped
• 1/2 cup sun-dried tomato, chopped (not oil packed)
• 1/4 cup minced dehydrated dried chives
• 1/2 teaspoon saffron
• 1/4 cup pine nuts
• Risotto
• 8 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup finely chopped shallots or 1/2 cup red onion
• 3/4 - 1 cup parmesan cheese, shredded

1. For the mix: Layer ingredients in order listed, packing lightly before adding each layer.
2. Seal jar, cover top with fabric and attach a gift tag with directions for preparing the risotto.
3. In a medium saucepan, heat broth and keep at a simmer.
4. Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in risotto mix.
5. Cook and stir 1 to 2 minutes or until rice glistens.
6. Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally.
7. Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center.
8. When the rice is cooked through, stir in cheese and serve immediately.

mix, arborio rice, mushrooms, tomato, chives, saffron, nuts, chicken broth, olive oil, butter, shallots, parmesan cheese

Taken from www.food.com/recipe/risotto-mix-265158 (may not work)