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Mushroom Risotto




Source of Recipe


msnbc


List of Ingredients




3 cups low-sodium chicken or vegetable stock
2 tbsp. salted butter
2 tsp. dy white wine
2 shallots, finely minced
1 cup Arborio rice
½ cup grated parmesan
Salt and pepper to taste
2 leaves of fresh oregano
½ lb. fresh wild mushrooms (or dried from the pantry)
(Chanterelles, Morels, Porcini)


Recipe



In a pot bring stock to a boil, keep warm. Put half the butter and shallots in a medium – heavy pan and cook slowly over medium heat for five minutes until onions are soft but not colored.

Add rice and oregano and cook for 5 more minutes stirring continuously. Add wine and cook until it all evaporates. Begin adding 1 cup of stock over medium high heat to rice, stirring constantly while it simmers. Continue to add each additional cup of stock when previous cup has fully evaporated.

This whole process will take about 18 minutes. Off heat stir in cooked mushrooms, parmesan and butter continuously stirring vigorously until it is creamy and pourable.

Serve immediately.