Ingredients
-
1
-
4
-
2
-
1
-
2
-
1
-
3
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Garlic Mushroom Risotto,Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it’s so adaptable!,It was perfect!! I deglazed the pan with white wine with the mushrooms and it was so good. My husband tore it up!!! Very easy, thank you for so many great recipes!!!,OMG!!! If I could give this 10 stars I would. My hubby and I LOVE risotto and this was the best one I’ve ever made. used portobello mushrooms because that’s what I buy. I also added a bit of white wine when I sauted the mushrooms. Otherwise, I followed it exactly as written. Perfect! Thank you for this recipe.
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Steps
|
1
Done
|
Saute Mushrooms in Butter. Season With Salt and Pepper to Taste. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Meanwhile, in a Deep Skillet, Saute the Onion and Garlic in Oil Over Medium Heat Until Soft. |
|
4
Done
|
Stir in the Rice and Cook 1 Minute, Coating Rice With the Oil. |
|
5
Done
|
Stir in 1 Cup of the Hot Broth and Let Simmer Until the Liquid Is Mostly Absorbed, Stirring Frequently. |
|
6
Done
|
Repeat With the Remaining Broth and Hot Water. |
|
7
Done
|
Taste For Doneness: the Rice Should Be Creamy and Slightly Chewy in the Center, not Dry. |
|
8
Done
|
Add More Hot Liquid If Necessary to Cook Longer. |
|
9
Done
|
Total Cooking Time Should Be 20-25 Minutes. |
|
10
Done
|
Stir in the Mushrooms, Cheese and Parsley and Season to Taste. |
