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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp butter
2 cups Arborio rice
1/2 cup onion, diced
2 garlic cloves, minced
1 cup white wine
2 cans mushrooms
4 cans (15 oz) chicken broth, warmed
Salt and pepper
1/2 cup fresh Parmesan cheese, grated
2 tbsp chopped parsley for garnish
Directions:
Directions:
Heat butter in a large skillet over medium heat.
Add rice & stir quickly until it is well-coated, 1 minute.
Saute onion & garlic until translucent, about 5 minutes.
To browned rice, add the wine & bring to a boil.
When it cooks down, add the mushrooms.
Slowly add in warmed chicken broth, a little at a time, until absorbed.
Add salt & pepper as desired.
Garnish with Parmesan cheese & parsley.

 

 

 

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