Mushroom Risotto

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By Todd Johnson

Story Published: Mar 30, 2003 at 9:00 PM PST

Story Updated: Mar 28, 2008 at 12:56 PM PST

Ingredients

Mushroom Risotto - 3/31/2003

12 oz. mushrooms 2 Tbl. olive oil
1 yellow onion 2 cloves garlic
1 lb. Carnaroli rice 2-3 qt. mushroom or vegetable stock
1 cup white wine 2 Tbl. rosemary
2 Tbl. Italian parsley 4 Tbl. butter
Salt & pepper to taste 4 oz. Reggianno parmesan cheese

Directions

Choose 4 oz. each of 3 different varieties of mushrooms (Chanterelle, Porcini, Crimini and Oyster are all good choices.) Saute diced onion in olive oil over high heat until golden. Add mushrooms and minced garlic.

Add Carnaroli rice. Add the mushroom or vegetable stock and white wine a little bit at a time to keep the rice moist. Stir constantly and keep adding the liquid until it is all used. The risotto consistency should be creamy and loose, not thick and gloppy.

Season with salt and pepper. Add butter and rosemary. Remove from heat. Top with Reggianno parmesan cheese and parsley. Serves 4-6.

Recipe from John Sundstrom, Earth & Ocean

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