Risotto Con Funghi
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||8 , sliced|
|Rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Parsley||1 Teaspoon, chopped|
|Parmesan cheese||2 Ounce, grated|
Heat 2 tablespoons of butter in a frying pan and cook the onion, garlic and mushrooms for 5 minutes.
Heat 2 tablespoons of butter and the oil in a pot and add the rice.
Cook and stir until the rice is goldenâ€”about 3 minutes.
Heat the stock to boiling and add one cup to the rice.
Keep stirring until all the liquid has been absorbed, then add onion, mushrooms and seasonings.
Keep stirring and adding stock until rice is fully cookedâ€”about 15-20 minutes.
Remove from heat and stir in the parsley, cheese, and remaining butter.
Let stand for a few minutes, then serve.