RISOTTO WITH MUSHROOMS Recipe
Summary
VegetarianVegetarian
Ingredients
2 cups Italian rice
1 onion chopped fine
1 wineglass oil
2 pt. white stock
2 cloves garlic
1/4 lb. mushrooms
Directions
Risotto should be made with the round variety of rice as it is more absorbent than the long variety.
Heat oil in heavy pan and add chopped onion and sliced mush- rooms.
When onion starts to brown, add the rice and keep stirring until rice is transparent.
Add the boiling stock a cup at a time, stirring constantly, adding stock as it is absorbed.
Do this over a low heat, and the risotto should be cooked in 45 minutes.
It should be creamy but not mushy.
Serve immediately it is cooked with grated parmesan cheese.
Heat oil in heavy pan and add chopped onion and sliced mush- rooms.
When onion starts to brown, add the rice and keep stirring until rice is transparent.
Add the boiling stock a cup at a time, stirring constantly, adding stock as it is absorbed.
Do this over a low heat, and the risotto should be cooked in 45 minutes.
It should be creamy but not mushy.
Serve immediately it is cooked with grated parmesan cheese.
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