Eliz's Mushroom Risotto
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 3 cups chicken stock
- 1⁄2 cup white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 lb mushroom, sliced
- 2 teaspoons garlic, minced
- 1 cup arborio rice
- salt and pepper
- 4 tablespoons fresh parsley, chopped
- 1⁄2 cup mascarpone
- 1 tablespoon butter
- freshly grated parmesan cheese
Directions
- Heat the chicken broth in a medium saucepan, bringing to a boil then removing from heat.
- In another saucepan melt the butter with the olive oil and saute the mushrooms for 5 minutes.
- Add the garlic and saute briefly.
- Add the rice; cook and stir until golden.
- Add the white wine and stir occasionally until it is absorbed.
- Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
- After the last cup of stock has been absorbed add the butter and mascarpone, and seasonings. Stir well. Adjust to taste.
- Top with grated parmesan and serve.
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