Mushroom Risotto
Maggie
ingredients
- I cup Arborio Rice
- 1/4 cup white wine
- 3 1/2 - 4 cups chicken broth (1 box)
- I white or yellow onion, coarsely chopped
- 1/2 stick butter
- Large bunch chives
- 3 cups mushrooms
- 1 cup freshly grated Parmesan cheese
- 1/4 cup or so of olive oil
directions
- 1
Boil the chives in salted water for 1 minute, then remove, drain and coarsely chop. Set aside.
- 2
Empty the broth into a saucepan and simmer.
- 3
Coarsely chop the fresh mushrooms, sauté in some butter, and set aside.
- 4
In a large, deep pot, heat some olive oil and add the onions. Sauté over medium heat for 3-4 minutes.
- 5
Add the rice and sauté another 3-4 minutes, stirring constantly. Add the wine and stir a couple of minutes more.
- 6
Start adding the broth a ladleful at a time, and stir continuously. (You really don’t have to stand over it all the time, buy you do have to wisk it around at least every 30 seconds or so). When the liquid is largely absorbed, you can add another ladle-full. You can kind of tell when it’s ready if you push the spoon through the rice and it stays separated for a while before joining up again. The whole process of adding the broth should take roughly half an hour.
- 7
When all the broth is gone, add the chives, mushrooms, butter and cheese, continuing to stir.
notes
Make sure the heat isn't too high or the finished product will be a sticky ball of mush.
Source: Maggie
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