Risotto con Funghi Recipe [Mushroom Risotto]
Ingredients:
* 4 tablespoons butter, divided
* 2 tablespoons olive oil
* 1 small onion, chopped fine
* 1/2 cup white wine
* Salt and freshly ground pepper, to taste
* 1 cup Italian short-grain rice
* 3 cups vegetable or mushroom stock
* 4 ounces cremini (baby bella) mushrooms, cleaned & sliced 1/8-inch thick
* 1/4 cup freshly grated pecorino romano or Parmesan cheese
Directions:
1. Melt half of the butter and the olive oil in a large skillet over medium heat. Saute the onion until it begins to turn color, about 2 minutes.
2. Add the rice and stir to coat, then slowly add the wine. Bring it to a boil and cook until the wine is reduced by half. Season with salt and pepper.
3. Add 1 1/2 cups of stock and let simmer for about 8 to 10 minutes, until liquid is almost absorbed.
4. As the liquid absorbs, add the remaining stock 1 cup at a time, stirring frequently. The risotto should be creamy and the rice should be al dente.
5. Meanwhile, melt 1 tablespoon of the butter in a small skillet and add the mushrooms. Season with salt and pepper. Saute until they release all of their liquid and turn a golden brown color. Set aside.
6. Stir the last tablespoon of butter and the cheese into the risotto.
7. Serve the risotto topped with the mushrooms, or mixed in. Enjoy with a glass of the same wine you used to cook with!
via http://thekosherfoodies.com
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