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Rissotto (Mushroom or other) Recipe

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This recipe for Rissotto (Mushroom or other) is from The Little Family Cookbook , 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:  
3 TBSP olive oil
1 onion or 2 shallots, finely chopped
2 garlic cloves
1˝ Arborio rice
2 pounds of mushrooms (or pick another veggie or pound of meat if you want to try something else)
˝ cup dry white wine or substitute more broth
6 cups chicken broth, divided
Sea salt and black pepper to taste
4 TBSP butter
⅓ cup grated Parmesan cheese
3 TBSP chopped chives or basil
Directions:
Directions:
1. In saucepan, warm the broth over low heat.
2. Warm 2 TBSP olive oil in large saucepan over medium heat. Stir in mushrooms and cook until soft (about minutes). Remove mushrooms and their liquid, and set aside.
2B. If you want to use something other than mushrooms just cook ingredient and add at the end instead of using mushrooms.
3. Add 1 TBSP olive oil and sauté onions and garlic or shallots about 1 minute. Add rice and stir about 2 minutes to coat with oil. When rice turns pale, golden color, pour in wine, stirring constantly until it is fully absorbed.
4. Add ˝ cup broth to rice, and stir until broth is absorbed. Continue adding broth ˝ cup at a time, stirring continuously, until the liquid is absorbed and rice is al dente, about 20-25 minutes.
5. Remove from heat, stir in mushrooms with their liquid (or other ingredient), butter, chives or basil, and Parmesan. Season with salt and pepper to taste.
Personal Notes:
Personal Notes:
Use any veggie you like. Try cooked chicken or even shrimp or other seafood too.

 

 

 

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