Mushroom Risotto Recipe

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Main Course

Main Course - Misc

Mushroom Risotto

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Ingredients:
1 tsp. extra virgin olive oil
3 cloves garlic (minced)
1 small white onion (minced)
1/4 lb. button mushrooms (sliced)
1 cup arborio rice (risotto)
1/4 cup white wine
2 cups water
1/8 tsp. salt
black pepper (to taste)
2 ounces wild mushrooms (morels, shitake or oyster)
1 Tbsp. (per serving) fresh basil
1 1/2 ounces Parmigiano-Reggiano
2 medium tomatoes (seeded and julienned)

Directions:
Heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.
When the garlic is soft and translucent, add the onions and cook until they are also translucent. Add the button mushrooms and cook over medium-high heat until they begin to turn brown. Continue to cook, stirring continuously until the mushrooms are a dark roasted brown.
Add the risotto and cook for about 2 minutes, stirring frequently.
Reduce the heat to medium and add the white wine . Stir well. Cook for one minute and add 2 cups of water, the salt and pepper.
Cook over medium-heat, stirring frequently so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.
Slice the wild mushrooms.
When the rice is soft but not mushy, add the basil, wild mushrooms and parmesan cheese. Stir and cook for another 2 - 3 minutes over very low heat.
Serve topped with the julienne tomatoes.