Lori's Risotto
photo by mersaydees
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 709.77 ml vegetable stock
- 59.16 ml olive oil
- 59.16 ml butter
- 44.37 ml onions, minced
- 14.79 ml garlic, grated
- 236.59 ml mushroom, brown, chopped
- 236.59 ml portabella mushroom, chopped
- 236.59 ml arborio rice
- 14.79 ml rosemary, chopped
- 2.46 ml nutmeg, fresh, grated
- 118.29 ml white wine
- 4.92 ml truffle oil
- salt
- 118.29 ml parmesan cheese, fresh, grated
directions
- Warm the stock, then remove from heat.
- Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms. Set aside on a plate.
- In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
- Gradually add rosemary, nutmeg and 2.5 cups of the stock. Cook over low heat stirring occasionally for 20 minutes.
- Return mushrooms to skillet. Pour in remaining broth and cook 10 minutes more.
- When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
- Add salt if desired.
- Remove from heat.
- Add grated cheese and serve warm.
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