Mushroom Risotto
- 1/4 Cup Butter
- 1/4 Cup Onions Finely chopped
- 2 Cups Arborio Rice, unwashed-Italian rice riso super fine -
- 1/2 Tsp. Salt
- 1/4 Tsp Pepper
- 1/2 Cup Fresh sliced Mushrooms or 1 small can Sliced Mushrooms
- 3/4 Cup White Wine (Italian wine works the best
- 1/4 Tsp. Crushed Saffron in 2 cups Chicken Broth - (can be strain after heating it a little)
- 6 Cups Chicken Broth-hot (I use Low-Sodium Chicken Broth and always have it hot.)
- 2 Tbls. Cold Butter
- 3/4 Cup Parmesan Cheese
- Over low to medium heat in a heavy saucepan cook Onions with Butter until soft 2 to 3 minutes (soft but not brown). Add Rice, Wine, and the 2 cups Chicken Broth with or with out Saffron, if salting add it now and simmer until broth is absorbed, stirring occasionally. Add Chicken Stock 1 cup at a time until Rice is creamy on the outside and tender but still slightly firm in the center (al dante). This may take 15 to 25 minutes. Stir in cold butter, Parmesan and pepper into the rice. Serve with additional Parmesan cheese. This can take the place of a pasta dish for a meal or be served with almost any meat dish instead of plain Rice.
ubc, ubc, arborio rice, salt, ubc, fresh sliced mushrooms, white wine, ubc, chicken broth, butter, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/mushroom-risotto-1200193 (may not work)