Rice With Mushrooms (Risotto Di Funghi) Recipe
Rice With Mushrooms (Risotto Di Funghi) is one of my favorites and no Italian menu of mine is complete without this. This Rice With Mushrooms (Risotto Di Funghi) is best served when topped with grated Parmesan cheese. Check out the recipe of the cheesy Rice With Mushrooms (Risotto Di Funghi).
Ingredients
2 onions chopped finely
2 tablespoons (40 g) butter or margarine
1 lb (500 g) mushrooms,quartered
1 cup (250 ml) dry white wine
1 lb (500 g) rice, uncooked
5 cups (1.2 liters) chicken stock
1/2 cup (60 g) grated Parmesan cheese
cream
Directions
Saute the onions in the butter or margarine until transparent.
Add the mushrooms and toss until the mushrooms are coated with the butter.
Add the wine and cook until the wine had evaporated.
Stir in the rice and add the stock.
Cover and cook over a low heat for about twenty minutes or until rice is cooked and stock has been absorbed.
Stir in half the cheese and a little cream to moisten.
Serve with the remaining cheese sprinkled on top.
Add the mushrooms and toss until the mushrooms are coated with the butter.
Add the wine and cook until the wine had evaporated.
Stir in the rice and add the stock.
Cover and cook over a low heat for about twenty minutes or until rice is cooked and stock has been absorbed.
Stir in half the cheese and a little cream to moisten.
Serve with the remaining cheese sprinkled on top.
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