Mushroom Risotto

[jeff]

Here we go again.

Makes about 4 servings

2 cups Arborio rice
1/2 stick butter.
1/2 onion diced
1/2 package of whatever mushrooms float your boat. slice them yourself.
1 whole carton (I believe 6 cups) of chicken stock, (veggie stock if you want to keep this a veggie dish)
1/2 cup of white wine. in this case I once again used cheap rice cooking wine since I never have good wine around.
2oz parmesan cheese (freshly grated, do not use that canned crap)
salt, pepper

Start off by dicing your onions and slicing your mushrooms.
Put enough butter into a hot pan, once the butter is nice and hot add about 1/3 of your mushrooms and diced onions.
make sure you can hear a nice sizzle if you cant hear a sizzle melt some more butter into the pan. I like to use thongs to flip the mushrooms over. The idea is to get them nice and brown.

Repeat for the other 2/3 of the mushroom and onion.

note, if you do them all at once you'll over crowd the pan and they wont cook right. too much at once = bad.

[jeff]

Take a microwave safe container that can hold liquid and pour in all of your chicken broth (carton) and all of the wine (1/2 cup)
Heat the liquid so it's nice and hot.

Next get out a nice pot. something that is at minimum 3qt large. the pot I used is 3qt.
Place the butter into the pot and pour in the 2 cups of rice. at this point you want to cover the rice with the butter and cook the rice s it starts to turn transparent (see image for rice that is not quite there yet but close) Once the rice turns clear it's time to add your hot liquid. Pour in enough to just cover the rice. at this point you should stir the rice every 30-40 seconds making sure to keep the rice from sticking and burning on the bottom. As soon as the liquid reduces add more, again just enough to cover the rice.
repeat this step till the rice absorbs the liquid and gains about double its size. At this point I like to do a taste test, is the rice still crunchy? if so add some more liquid. If you run out of chicken stock you could add some hot water. keep at it till your rice gets nice and creamy not too dry but not to wet.

Once you reach the texture you're looking for, add the mushroom and onion mix. then toss in your grated parmesan cheese. Mix it all together, the cheese will melt in nicely!

Salt and pepper to taste.

[jeff]

Sorry for the poor lighting.

[wicked1]

this sounds pretty good will have to try one night I have the family over for dinner. We all love mushroom dishes.

[Cannysage]

wow, that looks very good.. gonna try it.