Kathy Whyte/ WNBF News

Risotto with Wild Mushrooms* (Prep. time 30 minutes. Yields about 8 servings)

3 Tb. olive oil

4 Tb. butter

¼ lb. each sliced portabella and oyster mushrooms (* you can put whatever add-ins you want to your dish if you don't like mushrooms. Shrimp, crab, sausage or chicken are all good)

½ medium onion, diced

½ C. white wine

1 ½ C. Aborio rice

salt/ pepper to taste

½ C. Parmesan cheese

6 C. vegetable broth. 

Heat the broth to a simmer and remove from heat.  In a large skillet, melt the butter together with the olive oil. Saute the onions until they just start to become tender. Deglaze the pan with the white wine. Stir in the uncooked rice and stir to coat with the oil.  Add diced mushrooms and a half cup of the stock.  As the rice absorbs the stock, add the next half cup of stock, stirring constantly.  Keep checking the tenderness of the rice, adding stock until the rice is a creamy consistency. Salt and pepper the risotto to taste and stir in the Parmesan cheese until it’s melted and incorporated into the risotto. You can stir in a couple pats of butter at the end to make it even more creamy and garnish with parsley if you like. 

Thanks to Down to Earth Whole Foods for sponsoring Foodie Fridays!

 

The only ways risotto can be screwed up is to not add enough liquid, leaving it too dry or adding too much stock and making it soupy.