Risotto With Mushrooms Onions And Brandy
|Mushrooms||3⁄4 Pound (Preferably Wild Such As Oyster, Chanterelle, Etc)|
|Olive oil||2 Tablespoon|
|Onion||1 Large, diced|
|Garlic||1⁄2 Tablespoon, crushed|
|Brandy||1⁄4 Cup (4 tbs)|
|Rice||8 Ounce (Preferably Italian Risotto)|
|Chicken stock||3 Cup (48 tbs) (Canned Is Fine)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and saute until soft.
Add, turn heat to high, and stir.
Add rice and saute until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.