Mushroom Risotto

serves 2

1 cup arborio rice
1 shallot or onion
2 cans chicken stock, broth or vegetable stock
1/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
16 oz sliced mushrooms
1 T extra virgin olive oil

Mince the shallot and set aside. Heat the olive oil in a heavy-bottomed pot under medium heat. Once hot, add the shallot and saute for about four minutes, or until tender and translucent.

Add the rice and stir well to coat. Cook for three minutes, stirring occasionally.

Add the white wine and cook until all is absorbed, stirring constantly.

Then, add the stock, a quarter cup at a time (a ladle does this job nicely), stirring continuously over medium heat. Add more stock once the previous amount has been completely absorbed by the rice. Continue this patter until you’ve used all of the stock, and the rice has cooked through.

In a separate pan, saute the mushrooms for about eight minutes until tender. Once tender, add them to the risotto along with the cheese.  Stir well and serve.



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