chianti mushroom risotto

Community Recipe from

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 whole(s) onion

Preparation

  1. Chianti Mushroom Risotto
  2. Serves 4-6

  3. 4 C. chicken stock

  4. 1 lb. assorted mushrooms, thinly sliced

  5. 2 Tbs. unsalted butter, halved

  6. 1 Tb. extra virgin olive oil

  7. 1/2 C. onion, finely chopped

  8. 2 C. arborio rice

  9. 1/2 C. Chianti

  10. 1/2 C. parmesan cheese, grated

  11. 2 Tb. fresh Italian parsley, chopped

  12. In a saucepan, bring stock to a steady simmer. Melt 1 tablespoon butter in a skillet and saut mushrooms until browned. Heat 1 tablespoon butter & oil in heavy 3-quart pot over moderate heat. Add onion & saut for 2-3 minutes, until softened not brown.

  13. Add rice; stir with wooden spoon until well coated, for 1 min. Add wine and stir until completely absorbed.

  14. Begin to add hot stock, 1/2 cup at a time, while stirring. Wait until each addition of stock is almost completely absorbed before adding the next 1/2 cup. (Reserve about 1 cup to add at the end.) Stir constantly to prevent sticking. Cook risotto for 18-22 minutes, adding stock as necessary, until the rice is al dente.

  15. Remove risotto from the heat and add the mushrooms, butter and parmesan. Stir vigorously to combine with rice.

  16. Place risotto in a serving bowls. Top with parsley and grated parmesan. Serve immediately.
May 2010

This recipe is a personal recipe added by ms6431 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

chianti mushroom risotto Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy