Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Peanut oil

  2. 1 cup 62g / 2 1/5oz Onion - chopped (large)

  3. 1 cup 93g / 3 1/3oz Garlic clove - minced (large)

  4. 2 cups 320g / 11oz Arborio rice

  5. 1 cup 237ml Dry white wine

  6. 7 cups 1659ml Vegetable or Chicken Stock - kept simmering

  7. 3 tablespoons 45ml Olive oil

  8. 1/2 lb 227g / 8oz Wild mushrooms, such as shiitake, Cremini, oyster, or portabello - stems reserved for Making stock

  9. 1 Tomato - peeled, seeded, (medium) And chopped

  10. 4 tablespoons 60ml Unsalted butter - chilled, and Cut into small pieces

  11. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

  12. 1 tablespoon 15ml Chopped Italian parsley Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion. Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough hot vegetable or Chicken Stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high, and stir in the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Divide among 4 heated plates and serve immediately. Pass around the remaining 1/3 cup Parmesan cheese for your guests to use as desired. This recipe yields 4 servings.


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