How to make it

  • In medium size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring constantly, 3 to 4 minutes.
  • Add rice and continue to stir, using wooden spoon, and coating rice with oil and onion. Deglaze with white wine and cook until liquid is absorbed, stirring often.
  • Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. Meanwhile, in medium skillet, heat olive oil.
  • Cut mushrooms into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.
  • Pour 3 cups stock into rice, turn flame to high, and stir in pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as needed.
  • Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and 1/4 cup Parmesan until completely dissolved.
  • Stir in the parsley and season with salt and pepper to taste.
  • Divide among 4 heated plates and serve immediately. Pass remaining Parmesan. cheese
  • Yield: Serves 8.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    annieamie ate it and said...
    Thanks for the recipe! I love it!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    httpmom ate it and said...
    I LOVE rosotto in any flavor..but it's especially comforting when made with mushrooms! Ahhh...but to get wild ones...the quest! This sounds great! I know I love it!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Risotto is my forte, so I know a good one when i see one.

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes