Mushroom Risotto from The Lazy Italian
Ingredients
Vegetable Stock
- 5-6 cups water
- 1 vegetable bouillon cube (amount is approximate)
Mushroom Risotto
- 1 onion, finely chopped
- 3-4 tbsp olive oil
- 2 tbsp butter
- 1 cup Arborio rice
- 8 oz mushrooms, thinly sliced
- 1 tbsp parsley, chopped
- 3⁄4 cup dry white wine (any white wine that isn't sweet)
- ½ cup grated Parmigiano cheese
- salt to taste
Instructions
Vegetable Stock
- In a medium soup pan, bring about 5-6 cups of water to boil. Add one bouillon cube. Keep broth hot while making the risotto, you will be using this as your stock.
Mushroom Risotto
- In a large sauté pan, add the onion, butter and oil and simmer over medium heat.
- After the onion has become translucent, add the rice and sauté for several minutes. Allow the rice to coat with the oil mixture for several minutes.
- Add the mushrooms and parsley and cook for several minutes longer.
- Add the wine and cook off for an additional few minutes.
- When the wine has dried up, add one cup of stock to the rice. Allow the broth to absorb before adding the next cup of stock.
- Continue the process of adding one cup of stock at a time until the rice is fully cooked. This will take about 20-25 minutes.
- When fully cooked, remove from heat and stir in the grated Parmigiano cheese. Taste and add salt, if needed. Serve hot.
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