Risotto Lori

Name: Risotto Lori
Ingredients: 1/4 cup olive oil, divided; 2 tablespoons butter, divided; 3 tablespoons minced onion; 1 tablespoon minced garlic; 1 cup chopped fresh mushrooms; 1 cup chopped fresh portobello mushrooms; 1 cup Arborio rice; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon freshly grated nutmeg; 4 cups vegetable broth, warmed; 1/2 cup dry white wine; 1/4 teaspoon freshly ground pepper; 1/2 cup freshly grated Parmesan cheese; 1/4 teaspoon salt (optional)

14 ingredients

2 steps

Ingredients

1/4 cup olive oil, divided
2 tablespoons butter, divided
3 tablespoons minced onion
1 tablespoon minced garlic
1 cup chopped fresh mushrooms
1 cup chopped fresh portobello mushrooms
1 cup Arborio rice
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly grated nutmeg
4 cups vegetable broth, warmed
1/2 cup dry white wine
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt (optional)

Directions

1

Combine 3 tablespoons oil and 1 tablespoon butter in a large skillet; place over medium-high heat until butter melts. Add onion, garlic, and mushrooms; saute 3 minutes or until tender, stirring constantly. Remove mushroom mixture; keep warm. Wipe skillet with a paper towel.
2

Add remaining 1 tablespoon oil and 1 tablespoon butter to skillet; place over medium-high heat. Add rice, and saute 1 minute. Reduce heat to medium. Add rosemary, nutmeg, and 2 1/2 cups broth, stirring constantly, until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until absorbed. (Total cooking time is about 40 minutes.) Stir in mushroom mixture. Add wine; cook, stirring gently, until absorbed. Stir in pepper, cheese, and, if desired, salt. Serve immediately.