Recipe courtesy of Wolfgang Puck
Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.

IDEAS YOU'LL LOVE

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

Chicken and Mushroom Goulash with Gnocchi

Recipe courtesy of Rachael Ray

Wild Mushroom Risotto

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking