Mushroom Risotto

By Mirella

Biba's recipe

Ingredients

• Mushrooms:
• 1/4 cup olive oil
• 1/2 lb. of mixed mushrooms
• 2 cloves garlic, minced
• 1/2 cup white wine
• salt and pepper to taste
• Risotto:
• 6-8 cups of homemade chicken broth
• 4 tablespoons unsalted butter
• 1 onion, chopped
• 2 cups arborio rice
• 1 cup white wine
• 2 tablespoons parsley, chopped

Preparation

Step 1

In a pot, heat the chicken broth and simmer.

In a large skillet, heat oil over medium heat. Add mushrooms and cook until lightly golden. Add the garlic, wine, salt and pepper. Stir constantly and cook until the wine is absorbed. Turn the heat off and set aside.

In a skillet, melt 3 tablespoons of butter over medium heat. Add onion and cook 3-4 minutes. Add the rice and stir until well coated. Add the wine and stir until absorbed. Add a laddel of chicken broth over the rice and cook stirring constantly until absorbed. Repeat this process until the rice is al dente (15-20 minutes).

Add mushrooms and butter and stir until well combined.