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Mushroom Risotto from The Lazy Italian

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Course Entrées
Servings 4

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.
Keyword mushroom, mushroom risotto, the lazy italian
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