Garlic Mushroom Risotto

Name: Garlic Mushroom Risotto
Ingredients: 1 lb mushroom, sliced; 4 tablespoons butter; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 cup arborio rice (or medium grain); 3 cups hot chicken stock (or bouillon); 1 cup hot water; 1/2 cup romano cheese, shredded; 1/2 cup fresh parsley, chopped; salt and pepper

11 ingredients

11 steps

Ingredients

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Directions

1

Saute mushrooms in butter. Season with salt and pepper to taste.
2

Set aside.
3

Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
4

Stir in the rice and cook 1 minute, coating rice with the oil.
5

Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
6

Repeat with the remaining broth and hot water.
7

Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
8

Add more hot liquid if necessary to cook longer.
9

Total cooking time should be 20-25 minutes.
10

Stir in the mushrooms, cheese and parsley and season to taste.
11

Cook till warmed through.