Al’s Mushroom Risotto
AuthorHeatherLeighCategoryAppetizer, Entree, Side DishDifficultyBeginnerAl: The two most important things about making risotto are using good quality arborio rice and the stirring! I use Rice Select arborio rice which is readily available in most supermarkets, in a clear plastic 36 oz. container. All of their rices are tasty!!
In medium pot (5 quarts or so), saute onion in the oil and butter for about 5-6 minutes over medium heat
Add rice and stir for about 4 minutes while maintaining the medium heat
Stir in 1 cup of the broth; continue cooking and stirring until the liquid is absorbed
Gradually stir in the next 3 cups of broth, 1 cup at a time: be sure liquid is absorbed before stirring in each next cup of broth
Add mushrooms and remaining 1.5 cups of broth and stir until liquid is absorbed
Add your milk/cream and parmesan, and stir until liquid is absorbed
Test for doneness! Rice should be firm but not crunchy. If still not cooked, add some additional broth until absorbed
Ingredients
Directions
In medium pot (5 quarts or so), saute onion in the oil and butter for about 5-6 minutes over medium heat
Add rice and stir for about 4 minutes while maintaining the medium heat
Stir in 1 cup of the broth; continue cooking and stirring until the liquid is absorbed
Gradually stir in the next 3 cups of broth, 1 cup at a time: be sure liquid is absorbed before stirring in each next cup of broth
Add mushrooms and remaining 1.5 cups of broth and stir until liquid is absorbed
Add your milk/cream and parmesan, and stir until liquid is absorbed
Test for doneness! Rice should be firm but not crunchy. If still not cooked, add some additional broth until absorbed
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