Garlic Mushroom Risotto

Kaarin's Note:

Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 lb mushroom , sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 onion , chopped
• 2 garlic cloves , minced
• 1 cup arborio rice (or medium grain)
• 3 cups hot chicken stock (or bouillon)
• 1 cup hot water
• ½ cup romano cheese , shredded
• ½ cup fresh parsley , chopped
• salt and pepper

Directions:

1. Saute mushrooms in butter. Season with salt and pepper to taste.
2. Set aside.
3. Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
4. Stir in the rice and cook 1 minute, coating rice with the oil.
5. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
6. Repeat with the remaining broth and hot water.
7. Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
8. Add more hot liquid if necessary to cook longer.
9. Total cooking time should be 20-25 minutes.
10. Stir in the mushrooms, cheese and parsley and season to taste.
11. Cook till warmed through.

Reviews

[Flowerfairy]

Really nice and simple recipe! I used Grana Padano instead of Romano cheese. Turned out delicious!

[Ms. Sweet]

Have made this recipe several times now and it is WONDERFUL! Used only about a 1/2 pound of mushrooms and 1/2 of an onion and that was plenty for the amount of rice used! This is super easy and tastes delicious!