Total Time
30mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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