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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Cook With Julie!, 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:  
1 small onion, diced
splash of olive oil
3 cups assorted mushrooms, roughly chopped
3 cloves garlic, minced
2 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable stock (warmed in saucepan on stove),
3 oz unsalted butter
juice of one lemon
1 tbsp chopped sage
1 tbsp chopped parsley
1 cup grated parmesan cheese
salt and pepper to taste
Directions:
Directions:
In a large saucepan, heat olive oil and saute onions and mushrooms until mushrooms are lightly browned. Add rice and garlic, stir so rice is coated with oil. Season with salt and pepper. Add white wine and cook until reduced slightly. Turn heat down to medium-low and start adding warm stock, about a cup at a time, stirring gently until stock is absorbed by the rice. Repeat until all stock is used. The rice should be creamy and still slightly al dente. Remove from heat, stir in butter, lemon juice, fresh herbs and parmesan cheese. Check seasoning and serve immediately.
Number Of Servings:
Number Of Servings:
4 to 6 main dish servings.
Personal Notes:
Personal Notes:
Wine pairing: Mission Hill Pinot Noir, Reserve 2001 or Quail's Gate Old Vines Foch, Reserve 2000 or Kettle Valley Pinot Noir, 2000.

 

 

 

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