Risotto With Mushrooms

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 6

Yummy. Enjoy

Ingredients:

6 cups chicken stock

3 tablespoons unsalted butter

1 tablespoon olive oil

1 yellow onion finely chopped

1/2 pound white button mushrooms brushed clean and sliced

2 cups medium-grain rice such as arborio

1/2 cup dry white wine

3 tablespoons beef demi-glace

1/3 cup grated parmigiano-reggiano cheese

1/4 teaspoon salt

1 teaspoon freshly ground black pepper

Directions:

1. In a saucepan over medium heat bring stock to a simmer.
2. Reduce heat to low and keep warm.
3. In a large saucepan over medium heat melt 2 tablespoons of the butter with the olive oil.
4. Add onion and sauté until tender and translucent about 5 minutes.
5. Add mushrooms and cook stirring until just wilted about 2 minutes.
6. Stir in the rice and cook stirring until the grains are hot and coated with oil about 2 minutes.
7. Add wine and continue to cook stirring often until the liquid is absorbed.
8. Add stock 1/2 cup at a time stirring and making sure liquid has absorbed before adding more.
9. The risotto is done when the rice grains are creamy on the outside about 25 minutes total.
10. Remove risotto from heat and stir in the remaining butter, demi-glace and cheese.
11. Taste and season with salt and pepper.
12. Spoon risotto into warmed soup bowls and serve immediately.

By RecipeOfHealth.com