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Gramma Mossi’s Risotto Recipe

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This recipe for Gramma Mossi’s Risotto is from Celebrating 90 Years of Cooking with Petaluma Community Guild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. arborio rice
4 tbsp. unsalted butter
1 tbsp. olive oil
2 tsp. saffron
½ c. oyster mushrooms (or any)
½ onion, yellow chopped small
2 garlic cloves, grated
½ tsp. salt
8 c. chicken broth
½ c. freshly grated parmesan
1 tsp. black pepper
Parsley
More Parmesan for garnish
Directions:
Directions:
Use 3tbsp. butter and oil, and sauté onions and mushrooms with salt and stir for a
couple of minutes. Add garlic and saffron stir (30 seconds). Add rice and increase to medium heat. Stir for about 3 minutes until the rice is toasted and starting to look translucent. Stir in the white wine and stir until mostly evaporated (2 minutes).
Adding chicken broth using a ladle, add one ladle-full at a time and continue stirring until absorbed before adding another ladle-full. Continue this process until all chicken broth is used 20-25 minutes. Add the remaining butter and Parmesan cheese, then season to taste with salt. Serve garnished with more cheese and freshly cracked black pepper.

 

 

 

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