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Mushroom Risotto

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DELICIOUS

Description

This earthy flavour warms the soul.  A real favourite in our house.

Ingredients

2 Tbsp olive oil
1 medium onion, finely chopped
1 cup chopped mushrooms, sliced
8 cups of chicken stock
2 cups of Italian rice
1/2 cup dry white wine
1 Tbsp butter
2/3 cup parmesan cheese
* Click on ingredient to choose one

Directions

1
In a large heavy saucepan over low heat, sauté the onion and mushrooms in the olive oil.
2
Stir ingredients over low heat until soft (not browned).
3
At the same time, simmer the chicken stock over medium heat.
4
Increase the heat under the mushrooms and onions to medium and add the Italian rice. Stir constantly for 3 minutes, then add the white wine. Again, keep stirring to prevent sticking, as the wine is absorbed by the rice.
5
Then, start adding the chicken stock, 1 cup at a time. (Each cup must be absorbed before adding the next.) Stir to keep from sticking.
6
Once 6 cups of chicken stock have been added, add the remaining stock ½ cup at a time.
7
Be sure to sample taste the rice - it should be tender but still a little firm to bite (that is, never mushy).
8
Fold in 1 tbsp butter, then parmesan cheese, and season with salt and pepper.
9
Note: Risotto takes about 20 minutes once the first liquid is added.