Wild Mushroom Risotto Recipe

• Wild Mushroom Risotto
  
  
• Serves 4 people
  
  

Ingredients:

• 3 tbsp Doris Own olive oil
• 1 small white onion chopped
• 1 lb Risotto Arborio Rice
• 46 oz Chicken Stock
• ½ lb. Shittake Mushrooms sliced
• ½ lb. Baby Portabello Mushrooms sliced
• ½ lb. White Buttom Mushrooms sliced
• 3 oz Grated Parmesan
• Black pepper and salt to taste
  

1. Sautee` the chopped onion and sliced mushrooms in a pan with 3 tablespoons of olive oil until brown.
2. Add rice and stir until evenly coated with olive oil.
3. Add ½ of the heated chicken broth (a little at a time) while stirring the risotto
4. When all of the broth has been absorbed, stir in cheese and season with salt and pepper to taste.
   

Note: The risotto is done when it is tender but firm to the bite, Al Dente like pasta. Top with grated parmesan cheese and serve.