Grandma G's Mushroom Risotto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My Granny Newman gave me this recipe some 30+ years ago to use in a home economics class for Italian day. My teacher and other teachers loved it. I got an A+ for this one. GrannyN was a great cook and a wonderful Grandmother, I miss her so. Ingredients:
3/4 cup dried orzo pasta or 3/4 cup rosamarina pasta (looks like large rice) |
1 lb fresh mushrooms |
1 clove garlic, minced |
1 tablespoon unsalted butter |
1 teaspoon cornstarch |
1 teaspoon salt |
6 ounces evaporated milk |
1/2 cup shredded fontina cheese |
1/4 cup slivered almonds |
1/4 teaspoon dried tarragon leaves |
1 tablespoon snipped fresh chives |
Directions:
1. Cook orzo according to package directions.
2. Drain.
3. In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
4. Stir in cornstarch, salt, and pepper.
5. Stir in milk.
6. Cook and stir over medium heat until thick and bubbly.
7. Add cheese, almonds, and tarragon; cook and stir until cheese has melted.
8. Stir in cooked orzo.
9. Transfer to a serving bowl; sprinkle with snipped chives.
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