"Hunger is the best sauce in the world."--Cervantes

Creamy Mushroom Risotto Recipe

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This recipe for Creamy Mushroom Risotto, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. chicken broth (can use low sodium)
6 mushrooms, any variety
3 T. butter
1 small onion, minced
1 1/2 c. Arborio rice
1/2 c. white wine
1/2 c. Parmesan
salt & pepper

Directions:
Directions:
Heat chicken stock in small pan, simmer and keep warm. Melt 2 T. butter in large frypan. Add onion and mushrooms. Cook until tender. Add rice and stir to coat in butter. Add wine; simmer until wine is almost evaporated. Add 1/2 c. warm stock and stir. Let rice absorb stock , and continue adding stock 1/2 c. at a time until it is all absorbed, about 30 minutes. Add 1 T. butter, parmesan, salt & pepper to taste. Serve immediately.

 

 

 

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