Ingredients
-
3
-
1
-
2
-
1
-
1/2
-
1
-
-
4
-
-
-
-
-
-
-
Directions
Mushroom Risotto, I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. used dried shiitake that had been reconstituted. Delicious!, This was my first time making Risotto. The only change that I made was to use vegetable broth instead of chicken broth, because I was serving it with seafood and didn’t want the flavors to compete. This was absolutely wonderful. I’ve put off making risotto for years, because it looked so finicky. It was not hard at all, and the finished dish was well worth the effort. The directions were very clear, and it worked out perfectly.
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Steps
|
1
Done
|
In a Medium Size Saucepan, Place the Chicken Broth and Saffron. |
|
2
Done
|
Bring to a Boil, Remove from Heat and Set Aside. |
|
3
Done
|
in Another Saucepan, Melt the Butter With the Olive Oil and Saut the Mushrooms For 5 Minutes. |
|
4
Done
|
Add the Rice; Cook and Stir Until Golden. |
|
5
Done
|
Add the Heated Stock 1 Cup at a Time, Simmering and Stirring Occasionally Until Each Cup Is Absorbed. |
|
6
Done
|
After Last Cup of Stock Has Been Added, Cover the Saucepan and Allow to Simmer Stirring Frequently Until Rice Is Creamy and Stock Has Been Absorbed. |
|
7
Done
|
Adjust the Seasoning to Suit Your Personal Taste, Add Parsley and Stir Well. |
|
8
Done
|
Top With Grated Cheese and Serve. |
