Mushroom Risotto
5-6 cups hot chicken (or other) stock, DIVIDED, (more might be needed)
3 tablespoons olive oil, divided
¾ – 1 pound mushrooms, thinly sliced
1 small onion, peeled and minced
2 garlic cloves, peeled and minced
1 ½ cups Arborio (short grain) rice
½ cup white wine
1 cup frozen peas, thawed
2 tablespoons parsley, chopped
½ cup grated Parmesan cheese
salt
pepper
- Bring the stock to a simmer in a small saucepan
- Place a medium-sized saucepan over a medium-high heat. When it’s heated, add the olive oil and mushrooms. Sprinkle with salt and pepper. Cover, and cook for two minutes. Add ½ cup of the stock, and cover the pan. Continue to cook for another 2 minutes, or until the mushrooms are cooked through. If needed, continue to add stock. There should be approximately 1/3 – ½ cup of liquid in the pan when the mushrooms are cooked. Remove from heat, and place mushrooms and liquid into a bowl and set aside. Return the saucepan
- Place the now-empty mushroom saucepan over a medium heat. When it’s hot, add the olive oil and onion. Sauté for 5 minutes, or until the onion begins to soften, but not brown. Add the garlic, and cook for 30 seconds, or until fragrant. Sprinkle with salt and pepper
- Add the rice, and stir to combine. Add the white wine, and stir until it’s absorbed
- Add the simmering stock, approximately ½ cup (4 oz) at a time. stirring regularly, approximately every 60-90 seconds. Wait until each addition of stock is absorbed before adding more
- After 10 minutes, add the reserved mushrooms and liquid. After the liquid is absorbed, continue adding the stock
- After approximately 20-30 minutes, the rice will be tender, yet still have a firmness to the center of the grain.
- Turn off the heat, and add the peas and Parmesan cheese. Serve immediately, and garnish with the parsley
Makes 6-8 servings as a side dish.