Risotto--2 Ways

11 ingredients
4 steps

Ingredients

  • 1 1/2 cups arborio rice
  • 4 cups chicken or vegetable broth
  • 1 onion medium, diced
  • 1 pound mushrooms I used a mixture of mini portobellos and white
  • 2 cloves garlic minced, optional
  • 1/4 cup white wine
  • pinot grigio
  • 3 tablespoons olive oil
  • 1/4 cup cheese shredded parmegiana, optional
  • salt
  • pepper

Directions

  1. 1
    Saute the mushrooms, onions and garlic in the olive oil in a large frying pan on medium heat.
  2. 2
    When the onions are translucent and the mushrooms are browned, add the uncooked rice. Stir for 2 minutes until it's lightly browned and coated with the oil. Turn down the temperature to medium-low.
  3. 3
    Add the broth one cup at a time and stir until the liquid is absorbed. Continue adding and stirring while the rice cooks. If the rice starts to stick to the bottom of the pot, lower the temperature some more, add more liquid and stir again.
  4. 4
    Taste the rice as it cooks. When about 15 minutes have passed and it begins to soften, add the white wine. Continue tasting and stirring until the rice is soft and becomes creamy, somewhere around 20 minutes. At that point, take it off the heat and stir in about 1/4 cup of shredded parmegiana cheese.

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