Mushroom Risotto

Name: Mushroom Risotto
Yield: 6 servings
Ingredients: 4 TB. olive oil; 10 oz. mushrooms, any kind, coarsely chopped; salt and black pepper to taste; 1 onion, chopped; 1 medium clove garlic, chopped; 12 oz. arborio rice (approx. 1-3/44 cups); 5–6 cups canned or homemade vegetable or chicken broth or stock; 1/2 cup dry white wine; 3 TB. chopped parsley; 1/2 cup freshly grated Parmesan cheese

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6 servings

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Ronnie's Notes

You can’t hurry risotto. It takes time, constant stirring, and careful watching, but this tender, creamy dish is worth the effort.

Tips: Kitchen Clue You may keep risotto warm for about 30 minutes; stir in an extra half-cup of stock, and then put a lid on the pan. Keep the pan over the lowest flame possible (on an electric range, over the turned-off burner).

Difficulty: Challenging

Ingredients

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Scale Recipe

6

4 TB. olive oil
10 oz. mushrooms, any kind, coarsely chopped
salt and black pepper to taste
1 onion, chopped
1 medium clove garlic, chopped
12 oz. arborio rice (approx. 1-3/44 cups)
5–6 cups canned or homemade vegetable or chicken broth or stock
1/2 cup dry white wine
3 TB. chopped parsley
1/2 cup freshly grated Parmesan cheese

Instructions

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1

of the olive oil in a skillet.

2

Add the mushrooms, sprinkle them with salt and pepper, and cook over moderate heat, stirring occasionally, 4– or until they have softened and the pan juices have evaporated.

3

Set the pan aside.

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