Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 8 cups broth (I use mushroom); 1/4 cup butter; 2 tablespoons olive oil; 2 cups onions, finely chopped; 2 cups mushrooms, finely chopped; 2 garlic cloves, minced; 1 1/2 cups arborio rice; 1/4 cup white balsamic vinegar; 2/3 cup parmesan cheese, grated; 3 tablespoons fresh parsley; salt & freshly ground black pepper (optional)

11 ingredients

15 steps

Ingredients

8 cups broth (I use mushroom)
1/4 cup butter
2 tablespoons olive oil
2 cups onions, finely chopped
2 cups mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups arborio rice
1/4 cup white balsamic vinegar
2/3 cup parmesan cheese, grated
3 tablespoons fresh parsley
salt & freshly ground black pepper (optional)

Directions

1

Bring the broth to a simmer. Keep the broth warm over very low heat.
2

Melt the butter.
3

Add olive oil.
4

Add the onions and saute until brown.
5

Add the white mushrooms and garlic.
6

Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
7

Stir in the rice and let it toast for a few minutes.
8

Add the vinegar; cook until it is absorbed.
9

Add 1 cup of hot broth.
10

Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
11

Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
12

Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
13

Add parsley right before cooked.
14

Mix in the Parmesan.
15

Season with salt and pepper, to taste.