1 Epazote twig (leaves only) Can be substituted with Coriander leaves
2 Parsley twigs (leaves only)
1 Dried hot pepper
2 Tbsp olive oil
Parmesan grated cheese
Salt and pepper
In a frying pan, heat olive oil, add onion, garlic and cranberries. Once onion is caramelized, add risotto and stir fry for a few minutes. Add hot pepper, granulated consomme, parsley, mushrooms, and epazote.
Gradually pour the chicken stock and white wine, season, lower flame, and cover with lid. More stock can be added if necessary. Check seasoning and add cream; finally, sprinkle Parmesan cheese and serve.