Friday, July 16, 2010

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4-6

Cuisine: Italian
Course: Main Course

Serve With: Italian Chopped Salad and Crusty Bread
•2 ounces butter
•1 cup finely minced onions, about the same size as the rice
•2 cups sliced crimini or porcini mushrooms
•1 clove minced garlic
•1 1/2 cups arborio rice (no substitutes)
•1/2 cup dry white wine, such as chardonnay
•8 cups chicken or vegetable broth (or water)
•1 cup grated parmesan cheese
•Optional add-on ingredients: Diced cooked chicken; sauteed garlic shrimp with 1 tablespoon tomato paste; crisp-cooked asparagus tips; diced cooked ham and green peas; cubed butternut squash or pumpkin

How to Cook Risotto:

1.Place broth in a large sauce pot and keep over low heat. Have a ladle ready to use.
2.Heat a heavy saute pan over medium high heat. Add butter and saute the minced onions. Add mushrooms and saute until soft and translucent. Add garlic and saute about 2 minutes. Stir in rice and saute about 5 minutes.
3.Add wine and let slowly cook down a couple minutes. Add your first ladle of chicken or vegetable broth to the pan. Keep stirring continuously, adding a ladle at a time as the previous ladle of liquid cooks off.
4.After 25 minutes, it will have the consistency of oatmeal. You want it to be soft, but still firm. Stir in the parmesan cheese and season with fresh cracked pepper