Mushroom Risotto

I finally made risotto. Risotto has been on my recipes-to-cook list ever since Paolo, the Italian exchange student, made it in my German host mother's kitchen years ago. The recipe below is simple but requires time and attention. It is a perfect dish to make for someone special, like I did. And it is completely vegetarian. You can click on the pics for a closer view.


Mushroom Risotto
Serves 4


2 C. of Risotto
1/2 Onion, chopped
3 cloves of Garlic, chopped
1 package of Baby Portabello Mushrooms, sliced and cooked
1 C. of White Wine
1 Tbl. of Butter
2 Tbl. of Olive Oil
3 Tbl. of Parmesan Cheese
2 Tbl of Italian Parsley, chopped
Salt and Pepper, to taste
Lots of Vegetable Broth

- In a large skillet, melt butter and oil over med-high heat
- Add onions and garlic. Brown in skillet
- Add risotto and slightly brown
- Slowly add in enough broth to cover rice
- Allow rice to simmer and absorb broth
- Again, slowly add in enough broth to cover rice
- Allow rice to simmer and absorb broth
- Again, slowly add in enough broth to cover rice
- Allow rice to simmer and absorb broth
- Add wine and allow rice to absorb liquid
- Continue process until rice is starchy, creamy and fully cooked
- Add cheese, mushrooms, salt, and pepper
- Slowly fold in new ingredients and simmer for a few minutes
- Serve immediately and top with chopped parsley