Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Peanut oil

  2. 1 1/2 cups 93g / 3 1/3oz Minced onion

  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. 8 oz 227g Portobello mushrooms

  7. 3 tablespoons 45ml Olive oil

  8. 6 cups 1422ml Chicken broth

  9. 4 tablespoons 60ml Chilled butter - cut small pieces

  10. 1/2 cup 73g / 2.6oz Grated parmesan cheese - divided

  11. 1 tablespoon 15ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium-sized heavy saucepan, heat peanut oil. Add onion and garlic; saute and stir until softened, about 4 minutes. Add rice; continue to cook and stir, coating the rice with oil. Add the wine; cook, stirring often, until the liquid is absorbed. Meanwhile, trim mushrooms. With a spoon, remove the gills (the dark portion) from the mushrooms; cut mushrooms into bite-sized pieces. In a medium skillet, heat olive oil. Add mushrooms; cook and stir until tender, 5 to 6 minutes. Pour 3 cups of the broth into the rice, over medium-high heat stir until almost al dente. Stir in the cooked mushrooms and the additional broth, as needed. The risotto should be creamy, not runny. Remove saucepan from heat. Vigorously beat in butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in parsley and season to taste with salt and pepper. Serve with remaining 1/4 cup Parmesan cheese. This recipe yields 4 servings.


Send feedback