Mushroom RisottoBy Todd JohnsonIngredients
DirectionsChoose 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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