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Risotto With Mushrooms

Ingredients
  Dried european mushrooms 2 Ounce
  Butter/Olive oil 2 Tablespoon
  Diced yellow onion 1⁄4 Cup (4 tbs)
  Short grain rice 1 1⁄2 Cup (24 tbs)
  Chicken soup stock 3 Cup (48 tbs), boiling (Or Use Bouillon)
  Italian sauce/Favorite spaghetti sauce 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
Directions

Soak the mushrooms in 2 cups water for 1/2 hour.
Drain, saving the water for a later use in soup.
Chop the mushrooms and set aside.
Heat a 2-quart heavy saucepan with a cover and add the butter and onion.
Saute until clear and then add the rice.
Saute until the rice begins to turn very light brown, and pour in 1 1/2 cups of the boiling broth, along with the mushrooms.
Cover and let simmer for 10 minutes.
Add the remaining boiling broth, the Italian Gravy, sherry, salt, and pepper.
Cover and simmer until the broth is absorbed, about 10 more minutes.
Stir in the grated cheese and parsley, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes

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