How to make it

  • Prepare chicken broth, if you use homemade. If using dried mushrooms, soak in warm water for 20 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms under cold running water. Squeeze to remove as much liquid as possible.
  • If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside. Heat broth in medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams , add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of the broth, or enough to cover the rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little(1/2 cup) at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in the Parmesan cheese, 1 tablespoon butter and the sauteed mushrooms, if using. Season with salt. Place in a warm dish and serve immediately. Makes 6 servings.
  • Note- I like more butter and cheese for a really rich version. Enjoy!!

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    I love risotto too! This one has a nice mushroom and wine flavor...yum!
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    " It was excellent "
    valinkenmore ate it and said...
    Lovely risotto recipe Terry! Can't wait to try it!
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    " It was excellent "
    peetabear ate it and said...
    great post Terry...five forks
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    " It was excellent "
    californiacook ate it and said...
    Luv risotto, & this sounds delish. Thank you for sharing the recipe.
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