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Al’s Mushroom Risotto

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Al: 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!!

 4TB good olive oil
 4TB butter
 1 cup chopped onion
 2 cups uncooked arborio rice
 5.5 cups of chicken broth (Al uses Progresso)
 0.5 cup milk or cream
 S&P
 0.75-1 cup grated parmesan cheese
 1 container of sliced portobello mushroom
 0.5 container of sliced white mushrooms
1

In medium pot (5 quarts or so), saute onion in the oil and butter for about 5-6 minutes over medium heat

2

Add rice and stir for about 4 minutes while maintaining the medium heat

3

Stir in 1 cup of the broth; continue cooking and stirring until the liquid is absorbed

4

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

5

Add mushrooms and remaining 1.5 cups of broth and stir until liquid is absorbed

6

Add your milk/cream and parmesan, and stir until liquid is absorbed

7

Test for doneness! Rice should be firm but not crunchy. If still not cooked, add some additional broth until absorbed

Nutrition Facts

0 servings

Serving size

6-7 servings