Risotto Mix - cooking recipe

Ingredients

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

Preparation

For the mix: Layer ingredients in order listed, packing lightly before adding each layer.
Seal jar, cover top with fabric and attach a gift tag with directions for preparing the risotto.
In a medium saucepan, heat broth and keep at a simmer.
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.
Cook and stir 1 to 2 minutes or until rice glistens.
Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally.
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.
When the rice is cooked through, stir in cheese and serve immediately.