Monday, July 12, 2010

Wild Mushroom Risotto Recipe

  • Wild Mushroom Risotto

  • Serves 4 people


  • 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.

No comments:

Post a Comment