Risotto With Mushrooms Recipe
Ingredients
| 2 ounces dried European mushrooms | ||
| 2 tablespoons butter or olive oil | ||
| Yellow onion | 1/4 Cup (16 tbs), diced | |
| Rice grain | 1 1/2 Cup (16 tbs) | |
| 3 cups Chicken Soup Stock, boiling, or use bouillon | ||
| 1/2 cup Italian Gravy or your favorite spaghetti sauce | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
Directions
Soak the mushrooms in 2 cups water for 1/2 hour.
Drain, saving the water for a later use in soup.
Chop the mushrooms and set aside.
Heat a 2-quart heavy saucepan with a cover and add the butter and onion.
Saute until clear and then add the rice.
Saute until the rice begins to turn very light brown, and pour in 1 1/2 cups of the boiling broth, along with the mushrooms.
Cover and let simmer for 10 minutes.
Add the remaining boiling broth, the Italian Gravy, sherry, salt, and pepper.
Cover and simmer until the broth is absorbed, about 10 more minutes.
Stir in the grated cheese and parsley, and serve.
Drain, saving the water for a later use in soup.
Chop the mushrooms and set aside.
Heat a 2-quart heavy saucepan with a cover and add the butter and onion.
Saute until clear and then add the rice.
Saute until the rice begins to turn very light brown, and pour in 1 1/2 cups of the boiling broth, along with the mushrooms.
Cover and let simmer for 10 minutes.
Add the remaining boiling broth, the Italian Gravy, sherry, salt, and pepper.
Cover and simmer until the broth is absorbed, about 10 more minutes.
Stir in the grated cheese and parsley, and serve.
Chef
