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Portabella
Mushroom Risotto
| 3 T Butter
2 c Sliced portabellas Salt and freshly ground pepper -- to taste Broth: 5 c Chicken stock 2 T Butter 1 T Oil 1/3 c Finely minced onion 5 ½ c Arborio rice ½ c Dry white wine ¼ c Heavy cream ¼ c Parmesan cheese; grated 1 T Chopped parsley Heat butter in small skillet over medium heat. Add mushrooms and Sauté 3-5 minutes or until soft. Add salt and pepper. Reserve. Broth: Heat stock to simmer in saucepan. Heat butter and oil in 4-quart casserole over medium heat. Add onion and Sauté 1-2 minutes. Do not brown. To prepare dish: Add the rice to the onions, using a wooden spoon. Stir to coat all grains of rice with the oils. Add the wine, stir until completely absorbed. Add the simmering broth ½ cup at a time, stir frequently. Wait until absorbed before adding the next ½ cup. Reserve ¼ cup for use later. After approximately 20 minutes, when the when the rice is tender but still firm, add the reserved broth, mushrooms, cream, Parmesan and parsley. Stir until cheese is melted. Serve immediately. Serves 4. |
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