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Mushroom Risotto Recipe

   
 

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     Mushroom Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   25

Ingredients
5 cups broth (any flavor)
2 tsp unsalted butter, divided
1/3 cup white wine
1/2 cup grated parmesan cheese
1/2 cup parsely
1 small minced onion
1 pound baby bellas
1-1/2 cup arborio rice
Salt and pepper to taste
 

Instructions
Heat broth in a sauce pan, reduce heat and keep it warm. Coat a large sauce pan with cooking spray and melt 1 tsp butter. Add onion and cook until onions begin to caramelize (about 7 to 10 minutes), add mushrooms and cook until the mushrooms release their moisture. Stir occasionally.
Add wine to the onions and mushrooms and bring to a boil. Reduce the heat to low and cook until the liquid is reduced by half. Remove vegetables from the pan and set aside
Melt the remaining 1 tsp of butter in the same pan and cook until melted. Add the rice and stir so that it is coated with butter. Pour about 1/2 cup of the warm broth into the rice, stirring to keep the rice from sticking to the side of the pan and all liquid is absorbed. Repeat this process until all broth is used up and the rice is just cooked but not mushy.
Stir in vegetables, cheese, parsley, salt and pepper


Originally Submitted
10/2/2010





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