For 4 Servings:
1 cup of Arborio rice
4 cups of chicken or vegetable broth
1/2 cup of dry white wine
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1/2 cup of finely chopped onion
2 cloves of garlic, minced
8 ounces of mushrooms, sliced
1/2 cup of grated parmesan cheese
Salt and pepper to taste
2 tablespoons of chopped fresh parsley for garnish (optional)
1. In a large saucepan, bring the broth to a simmer over low heat. Keep the broth warm while you prepare the risotto.
2. In a separate large pot, heat the olive oil and butter over medium heat until the butter has melted.
3. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
4. Add the arborio rice to the pot and stir well to coat the rice with the butter and oil. Cook for 2-3 minutes until the rice is lightly toasted.
5. Add the wine to the pot and stir well. Cook for 1-2 minutes until the wine has evaporated.
6. Add one ladleful of the hot broth to the rice and stir well. Cook for 2-3 minutes until the broth has been absorbed.
7. Continue adding the broth one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next one.
8. After about 15-20 minutes, the rice should be creamy and tender. Add the sliced mushrooms to the pot and stir well. Cook for an additional 2-3 minutes until the mushrooms are tender.
9. Stir in the grated parmesan cheese and chopped parsley. Season with salt and pepper to taste.
10. Serve the mushroom risotto hot, garnished with additional parmesan cheese and parsley if desired.
For 4 Servings:
1 cup of Arborio rice
4 cups of chicken or vegetable broth
1/2 cup of dry white wine
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1/2 cup of finely chopped onion
2 cloves of garlic, minced
8 ounces of mushrooms, sliced
1/2 cup of grated parmesan cheese
Salt and pepper to taste
2 tablespoons of chopped fresh parsley for garnish (optional)
1. In a large saucepan, bring the broth to a simmer over low heat. Keep the broth warm while you prepare the risotto.
2. In a separate large pot, heat the olive oil and butter over medium heat until the butter has melted.
3. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
4. Add the arborio rice to the pot and stir well to coat the rice with the butter and oil. Cook for 2-3 minutes until the rice is lightly toasted.
5. Add the wine to the pot and stir well. Cook for 1-2 minutes until the wine has evaporated.
6. Add one ladleful of the hot broth to the rice and stir well. Cook for 2-3 minutes until the broth has been absorbed.
7. Continue adding the broth one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next one.
8. After about 15-20 minutes, the rice should be creamy and tender. Add the sliced mushrooms to the pot and stir well. Cook for an additional 2-3 minutes until the mushrooms are tender.
9. Stir in the grated parmesan cheese and chopped parsley. Season with salt and pepper to taste.
10. Serve the mushroom risotto hot, garnished with additional parmesan cheese and parsley if desired.
