Risotto Italien

Name: Risotto Italien
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 cups arborio rice, uncooked; 1/2 cup butter; 2/3 cup yellow onion, finely chopped; 2 garlic cloves, minced; 1 (7 1/3 ounce) jar sliced mushrooms (liquid reserved); 2 (10 1/2 ounce) cans beef consomme; 1 teaspoon salt; 1/4 cup Italian parsley, chopped; 1 cup parmigiano-reggiano cheese, grated (at or close to room temperate)

Submitted by BThomson

"Savory, delicious Italian Risotto dish passed down in my family. Easy to make. Easier to eat! If you can't use/find real reggiano, use an actual wedge of Parm, not a premade grated like Kraft. The parm is what really gives this recipe it's full, sharp flavor."

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Ready In:: 40mins
Ingredients:: 9
Serves:: 8

ingredients

2 cups arborio rice, uncooked
¹⁄₂ cup butter
²⁄₃ cup yellow onion, finely chopped
2 garlic cloves, minced
1 (7 1/3 ounce) jar sliced mushrooms (liquid reserved)
2 (10 1/2 ounce) cans beef consomme
1 teaspoon salt
¹⁄₄ cup Italian parsley, chopped
1 cup parmigiano-reggiano cheese, grated (at or close to room temperate)

directions

In a large frying pan (with a lid) melt the butter.
Add mushrooms, onions, garlic and sautee until golden brown.
Combine the mushroom liquid, beef consomme and enough water to make 4 cups total in a separate saucepan. Bring to a boil.
Add rice, parsley and salt to the sautee.
Sautee until the rice is slightly translucent, about 3-5 minutes. Add the liquid, cover and cook on low for 25 minutes.
Stir in cheese. Garnish with parsley and extra reggiano.