Wednesday, February 10, 2010

Mushroom risotto

I was at my folks' the other night for dinner, and Mom wanted to make risotto as a side dish, so I did it for her.

Here's what I did.  Sorry, no photos!

•  Half an onion, minced.  (or shallots, or leeks, or scallions, or a linear combination thereof)
•  2 Tbp butter + 2 Tbp olive oil.
•  1/2 - 3/4 lb mushrooms, sliced
•  1 1/2 cups rice (Arborio is nice, but hardly necessary; Mom had jasmine rice, which worked very, very nicely.)
•  1/2 cup wine
•  3-4 cups chicken stock
•  Salt & pepper to taste

Saute onion in oil + butter a couple minutes till tender.
Add mushrooms and saute 5-8 minutes until tender.  Season with salt and pepper.
Add rice and stir well, coating it with the oil + butter and until it appears opaque.
Add wine.  Stir well.  Add stock by 1/2-cupfuls and stir frequently.  As the stock evaporates, add more until the rice is cooked and has absorbed the liquid.  Test for seasoning.

Yummy.  Really.

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