When I go to dinner,
I usually order a dish that I don't make at home.
Risotto is one of those dishes.
Recently, I decided to try to make it myself.
I had always heard it was a pain to make.
Not true.
This was a very easy dish
and Risotto is very versatile.
I already had a package of dried Porcini mushrooms in the cupboard,
an onion, and there's always Parmesan in the refrigerator,
so Mushroom Risotto was the plan.
This recipe turned out great! Everyone LOVED it!
I know I'll be making all different types of Risotto now.
Mushroom Risotto
2 cups Arborio Rice
1/2 cup Porcini Mushrooms, chopped (soak in warm water for 1/2 hr.)
1 cup Dry White Wine
4 cups Broth (approx.) warm (I used chicken, you can use beef or vegetable. Whatever you prefer.)
1/2 cup Chopped Onion
2 Cloves Garlic, Chopped
Olive oil
Butter
Parsley, Chopped
Kosher Salt
Parmesan Cheese, Freshly grated or shaved
Saute onion and garlic in a medium sauce pan with butter and olive oil. I don't measure these, I used approx. 1 tablespoon butter and 3 tablespoons of olive oil. Saute until translucent. Add Arborio Rice to pan, stir until coated with oil.
Pour in white wine, cook until wine has evaporated. Add 2 cups chicken stock, boil gently and stir.
When stock is absorbed, add 2 more cups stock and gently boil and stir again until absorbed. Continue the process for 18-20 minutes cooking time. Continue stirring until desired consistency.
Stir in cheese, mushrooms, parsley, kosher salt ( or what ever combination you wish).
Serve as an entree or side.
Pour in white wine, cook until wine has evaporated. Add 2 cups chicken stock, boil gently and stir.
When stock is absorbed, add 2 more cups stock and gently boil and stir again until absorbed. Continue the process for 18-20 minutes cooking time. Continue stirring until desired consistency.
Stir in cheese, mushrooms, parsley, kosher salt ( or what ever combination you wish).
Serve as an entree or side.
This is one of my favorite dishes.
I hope you enjoy it too.
Buon Appetito!
-Lynn
