Recipe

Kathryns Mushroom Risotto Recipe

	Anna2913 / All my dishes 9 months, 1 week ago My sister's delicious recipe takes a bit of time and TLC, but it gets rave reviews from everyone I've ever made it for. It can be served either as a vegetarian main dish or as a side dish. Prep:15m Cook:60m Servings:4	Anna2913
	mushroom white wine risotto rice

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Ingredients

Sauteed Mushrooms:

1 pkg mushrooms, sliced thinly (or however many you want - I usually use approx. 20 medium sized mushrooms)

1 tbsp butter

Risotto:

1 tbsp butter

2 tbsp olive oil

3 or 4 cloves garlic, peeled and minced

1 small onion, white or yellow, finely diced

1 c. arborio rice

1 c. white wine*

2 c. chicken stock

1/2 c. grated parmesan (approximate amount, subject to taste)

(*For non-alcoholic substitution, you may also use an additional 3/4 c. chicken stock plus 1/4 c. white vinegar.)

Directions

In one pan, melt 1 tbsp butter and add sliced mushrooms, sauteing over medium heat.

In another saucepan, melt 1 tbsp butter and 2 tbsp olive oil, and add garlic and onions. Saute over medium-high heat until onions soften and begin to brown, about 5 minutes.

Add arborio rice and stir, until rice is well coated with olive oil and butter.

Slowly add white wine, stirring as it absorbs.

(Note: Kathryn recommends sipping on the rest of the bottle while finishing the risotto.)

When wine is mostly absorbed (risotto should still be a bit soupy), begin slowly adding chicken stock 1/2 cup at a time. Each 1/2 cup should take about 5 minutes to absorb.

Once rice has reached a sticky but mostly solid consistency, add mushrooms from other pan and stir in.

Remove from heat and let sit for about 5 minutes to allow flavors to absorb.

Add parmesan to taste, stir into risotto.

Serve hot with grated parmesan sprinkled on top.

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Comments

trackwidow 9 months, 1 week ago said:
I could see eating this as a meal and I am not a vegetarian, but I love mushrooms and rice and love Risotto. Yummy!

trigger 6 months, 2 weeks ago said:
I make risottos often and this one is one of my favorites. I like to make a mushroom stock using a package of dried mushrooms a tablespoon of nutritional yeast and 2 cups of water adjusting for the salt as I see fit.
Great eats.
Kathryn is correct with using the wine up it does not have a long shelf life after opening.

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