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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Noel Family 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:  
Ingredients
1 tablespoon favorite oil
12 ounces mushrooms any variety, thinly sliced
¼ cup yellow onion chopped
2 tablespoons salted butter
1 cup arborio rice
½ cup white wine or extra broth
3 cups chicken broth divided ( I prefer Knorr Chicken broth)
⅓ cup Parmesan (or Italian Blend) cheese
Directions:
Directions:
Instructions
1)Warm the broth in the microwave or bring to a low simmer in a saucepan.

2)Add oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.

3)Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.

4)Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.Typically risotto is served al dente, however I prefer mine completely done. To achieve this you may need extra liquid. I would suggest you just use hot water at this point. Continue at the 1/4 cup at a time. Untill it's the consistency you prefer.


5)Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed.
Number Of Servings:
Number Of Servings:
2 full/4 side dishes
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
Calories 700 full/350 side
Carbs 92/46

 

 

 

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