Super Funghi Mushroom Risotto |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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WARNING: If you don't like mushrooms, just don't try this recipe because it IS mushrooms. I like mushrooms, so I give you mushroom risotto from The Essential Vegetarian Cookbook. Ingredients:
4 cups vegetable stock |
1 cup white wine |
1 tablespoon oil |
1 tablespoon butter |
2 leeks, thinly sliced |
2 cups arborio rice |
1/2 lb button mushroom, sliced |
1/2 lb cremini mushroom, sliced thin |
2 tablespoons parsley, chopped |
1/2 cup parmesan cheese, grated |
Directions:
1. Bring the stock and wine to a boil in a small sauce pan, reduce heat and keep at a simmer.
2. Heat the oil and butter in a pan and add the leeks and cook for five minutes.
3. Add the crimini mushrooms to the pan and cook until soft.
4. Add the rice to the pan and give it a stir until it becomes translucent.
5. Add one cup of the stock mixture to the pan and stir until all of the liquid is absorbed.
6. Add the liquid 1/2 a cup at a time, each time stirring.
7. Stir in the button mushrooms and the last 1/2 cup of liquid, stir until liquid is absorbed.
8. Stir in the parmesan and parsley.
9. Enjoy!
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