Recipe courtesy of Jose Martinez
Mushroom Risotto
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
2 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry Sauvignon Blanc wine
2 1/2 cups chicken or vegetable broth
Salt
2 tablespoons unsalted butter
10 ounces fresh porcini and chanterelle mushroom, sliced
1/4 cup diced onion
1 clove garlic, minced
Freshly ground black pepper
2 tablespoons chopped fresh parsley
4 tablespoons grated Parmesan
Directions
- Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.
- Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat.
- When the rice is cooked stir in the mushroom mixture and Parmesan and serve.
