Recipe courtesy of Ben Wiley VT class. After learning to make Risotto, we adapted this recipe to add sauted mushrooms to mixture at the end of the cooking time). 8 Servings
- Ingredients
- 5 cups – chicken stock, simmering
- 2 TBSP – butter
- 1 TBSP – Olive Oil
- 2 medium onions, quartered and thin sliced (2 cups)
- 2 cloves – garlic, minced
- 16 ounces – fresh mushrooms, sliced
- 2 cups – rice, long grain (uncooked)
- 1/2 cup – dry white wine
- 1 TBSP – kosher salt
- 1/4 tspn – ground black pepper
- 1/2 cup – Parmesan cheese, grated
- 1/4 cup – parsley, chopped
In a medium sauce pan, add the chicken stock and bring to a simmer.
In a large skillet (with cover), melt the butter and olive oil together over medium high heat. Add the onion and garlic – cook to sweat. Add the mushrooms to the onions and sauté until all are al dente. Add the rice and stir in to coat.
Add the stock, wine, salt & pepper. Bring to a boil while stirring constantly. Reduce heat, cover and simmer for 20 minutes.
Remove from heat and stir in the parmesan cheese and parsley. Cover and let stand for 5 minutes before serving.