Mushroom Risotto With White Wine
|Olive oil||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh mushrooms||8 Ounce, thinly sliced|
|Dried thyme leaves||1 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Arborio rice||2 Cup (32 tbs)|
|Hot chicken stock/2 cans of 14 1/2-ounce each broth mixed with 4 cups hot water||8 Cup (128 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
1. In a large frying pan melt 2 tablespoons butter with olive oil over medium heat. Add 1/2 cup onion and garlic and cook until onion is soft, 2 to 3 minutes. Stir in mushrooms and cook until lightly browned, 3 to 4 minutes. Stir in thyme, rosemary, and parsley. Add 1/2 cup wine and cook until wine is absorbed, about 2 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and cover to keep warm.
2. Melt remaining 2 tablespoons butter in a large heavy saucepan over medium heat. Cook remaining 1/2 cup onion until soft, about 3 minutes. Add remaining 1 cup wine and cook over high heat until reduced to 1/2 cup, 4 to 5 minutes. Add rice, salt, and pepper and stir to coat evenly, allowing wine to be absorbed. Add 2 cups chicken stock, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Stir in reserved mushrooms. Remove from heat and stir in 1/2 cup Parmesan cheese. Pass remaining Parmesan cheese on the side.