Garlic Mushroom Risotto

czwartek, 30 stycznia 2014

Garlic Mushroom Risotto

Time: 35 mins

Ingredients

  • 1 lb mushroom, sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice (or medium grain)
  • 3 cups hot chicken stock (or bouillon)
  • 1 cup hot water
  • 1/2 cup romano cheese, shredded
  • 1/2 cup fresh parsley, chopped
  • salt and pepper

Directions

  • 1 Saute mushrooms in butter. Season with salt and pepper to taste.
  • 2 Set aside.
  • 3 Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
  • 4 Stir in the rice and cook 1 minute, coating rice with the oil.
  • 5 Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
  • 6 Repeat with the remaining broth and hot water.
  • 7 Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
  • 8 Add more hot liquid if necessary to cook longer.
  • 9 Total cooking time should be 20-25 minutes.
  • 10 Stir in the mushrooms, cheese and parsley and season to taste.
  • 11 Cook till warmed through.

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