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Mushroom Risotto With White Wine

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Ingredients
  Butter 4 Tablespoon
  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)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Rice
Interest: 
Everyday

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