Ingredients: |
Ingredients: 1-2 quarts meat broth
1 c dry white wine
5 T butter
4 T olive oil
2 T finely chopped yellow onions or shallots
4-5 garlic cloves
2 c Italian Arborio Rice
1/3 t powdered saffron, dissolved in 1-1/2 c hot broth or water
6-8 fresh mushrooms, chopped
Salt, if necessary
Freshly ground pepper to taste
1/4 c freshly grated Parmesan cheese
Freshly grated Parmesan for topping
|
Directions: |
Directions:Bring broth to a slow steady simmer. In a separate heavy 3 qt. pot, add 3 T butter and all the oil. Over medium heat, saute onion and garlic until onion become translucent. Add rice and stir until well-coated. Saute rice, onion, and garlic lightly for a minute or so, then add 1/2 c of simmering broth; cook, stirring, until liquid is absorbed. As rice dries out, add another 1/2 c simmering broth; continue to cook stirring. Add broth as needed for about 15 minute's, stirring constantly to cook rice evenly and prevent it from hardening and sticking to bottom of pan.
Add half of the saffron broth mixture. When rice begins to dry out, add remainder of saffron broth. When saffron broth has been absorbed, continue cooking risotto, adding hot broth as needed.
Add mushrooms; continue cooking and stirring to a slow simmer. Risotto is ready when the rice is tender and moist but al dente. Taste to determine if salt is needed. Add a few twists of pepper to taste, and turn off heat. Add the remaining 2 T of butter and then 1/4 c grated Parmesan cheese. Mix thoroughly. Garnish with Parmesan cheese. |
This recipe for Risotto Alla Mama Locatelli is from