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Ingredients
| chicken stock: 3 cups |
| white wine: 1/2 cup |
| salted butter: 2 Tbl |
| olive oil: 1 Tbl |
| white mushrooms: 0.5 lb (sliced) |
| garlic (minced): 2 tsp (minced) |
| Arborio rice: 1 cup |
| salt |
| black pepper |
| parsley: 4 Tbl (chopped) |
| mascarpone cheese: 1/2 cup |
| salted butter: 1 Tbl |
| grated parmesan cheese (freshly grated) |
Eliz's Mushroom Risotto
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Heat the chicken broth in a medium saucepan, bringing to a boil then removing from heat.
- In another saucepan melt the butter with the olive oil and saute the mushrooms for 5 minutes.
- Add the garlic and saute briefly.
- Add the rice; cook and stir until golden.
- Add the white wine and stir occasionally until it is absorbed.
- Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
- After the last cup of stock has been absorbed add the butter and mascarpone, and seasonings. Stir well. Adjust to taste.
- Top with grated parmesan and serve.