Sunday, February 12, 2012

Mushroom Risotto

Makes: 4 servings

Cost per Serving (Heidelberg): coming soon

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 225 grams (8 oz) mushrooms, sliced
  • 350 grams (12 oz) rice
  • 150 ml (½ cup) dry white wine
  • about 4 cups chicken stock
  • 25 grams (1¾ tablespoons) butter
  • salt
  • pepper
  • grated parmesan
 Heat the oil in a large pan.  Add onion and garlic and fry until softened.  Add mushrooms and fry ~3 more minutes.

Add rice and make sure it's coated in oil.  Add wine.  Simmer and stir until the wine has been absorbed.  Add chicken stock by the ladle.  Let each ladle-full be absorbed by the rice before adding more.  Continue adding stock and stirring until the rice is done.

Add butter and salt and pepper to taste.  Serve with parmesan.

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