Prep 15 mins
Cook 15 mins
Originally adapted from Williams Sonoma. I tweeked it because I just don't have that much time always :O)And I don't always have "beef demi-glace" on hand. I like to cook a ton of rice at once then freeze it in individual 2-cup baggies. Saves lots of time!
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 1⁄3 cups white onions, finely chopped
- 8 ounces cremini mushrooms, sliced (baby bella)
- 4 cups cooked medium-grain rice
- 1⁄2 cup dry white wine (sauvignon blanc)
- 3⁄4 cup reduced-sodium chicken broth
- 3 tablespoons beef bouillon
- 1⁄3 cup parmigiano-reggiano cheese, freshly grated, plus some for garnish (parmesan)
- salt & freshly ground black pepper, to taste
- In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
- Turn up to med-high heat. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed. The risotto is done when the rice grains are creamy.
- Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, beef bouillion and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan. Serve immediately. Serves 4 to 6.