"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Wild Mushroom Risotto Recipe

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This recipe for Wild Mushroom Risotto, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Macdonald (vintage HFG member)
Added: Wednesday, November 8, 2006


3 T Olive Oil
2 clovers garlic, chopped
sprig of rosemary
2 c mushrooms (assorted - optional)
salt and pepper
9 asparagus stalks, blanched and cut into 1/3's
6 c. vegetable stock
2 T unsalted butter
1 T Olive Oil
1 onion, finely diced
2 cups Arborio rice
1/2 c. dry white wine, warmed
salt and freshly ground white pepper
2/3 -1 cup Parmesan cheese


Sauté the garlic, rosemary and mushrooms until golden brown. Season with salt and pepper, remove rosemary. Bring stock to a simmer and keep over low heat. Meanwhile in a saucepan melt butter, add olive oil and onion and sauté. Add rice and stir for a few minutes until rice begins to look chalky. Add warmed white wine and stir until almost completely absorbed. Add hot stock 1 cup at a time until each is absorbed. Finally, add mushrooms and asparagus, parmesan cheese and seasonings. Serve immediately. Can be a side dish or light main.




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