3/4 lb fresh mushrooms, any type, trimmed and chopped
1 lb Arborio rice, (2-1/3 cups)
2/3 cup dry red wine
1/2 cup parmesan cheese, grated
Salt and pepper to taste
1/4 cup fresh flat-leaf parsley, chopped
Directions:
Heat oil with butter in a 4-5 quart heavy pot over moderately high heat until foam subsides, then sauté onion about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until
absorbed. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed.
Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. You may not need all the broth. Remove from heat. Stir in cheese, salt and pepper. Garnish with parsley.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Mouth-Watering Memorial Day
Celebrate freedom, family and friends with good food. It's time to kickoff summer! View Recipes >
Email Recipe
Mushroom Risotto
Serves 8
Ingredients:
6 cups chicken broth, heated to a simmer
1 tablespoon olive oil
2 tablespoons butter, unsalted
1 small onion, finely chopped
1 garlic clove, finely chopped
3/4 lb fresh mushrooms, any type, trimmed and chopped
1 lb Arborio rice, (2-1/3 cups)
2/3 cup dry red wine
1/2 cup parmesan cheese, grated
Salt and pepper to taste
1/4 cup fresh flat-leaf parsley, chopped
Directions:
Heat oil with butter in a 4-5 quart heavy pot over moderately high heat until foam subsides, then sauté onion about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until
absorbed. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed.
Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. You may not need all the broth. Remove from heat. Stir in cheese, salt and pepper. Garnish with parsley.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
