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Mushroom Risotto
 
 

4 oz mushrooms, sliced, Sautéed and set aside 2 ¼ cups chicken broth 2 T unsalted butter ½ medium onion, peeled and chopped 1 clove garlic, minced ½ cup Arborio rice ¼ cup while wine 1 T heavy cream 1 T butter ¼ cup grated Parmesan salt and white pepper to taste Bring broth to boil in medium saucepan; reduce heat to a slow simmer. Place ladle next to saucepan. In a large, wide saucepan, or Dutch oven, melt butter in medium-high heat. Add onion and garlic, cook stirring occasionally, until onion is transparent, but not browned. Add rice and stir to coat rice with butter, about 1 - 2 minutes. Add wine, and allow wine to evaporate. Add 1/2cup broth, so that the rice is barely covered with liquid. Stirring frequently, allow broth to evaporate and be absorbed. Don't allow rice to go completely dry. Repeat, adding broth in 1/2 cup measurements, until 1/2 cup of broth remains to be added to the rice. Add mushrooms and finish adding broth, ½ cup at a time. When all the broth has been evaporated, remove pan from heat. Immediately stir in cream, Parmesan cheese, butter and salt and pepper to taste. Serve immediately.  Serves 2.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.