“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.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan (with a lid) melt the butter.
  2. Add mushrooms, onions, garlic and sautee until golden brown.
  3. Combine the mushroom liquid, beef consomme and enough water to make 4 cups total in a separate saucepan. Bring to a boil.
  4. Add rice, parsley and salt to the sautee.
  5. When the sautee is ready, add the liquid, cover and cook 25 minutes.
  6. When ready to serve, top with cheese.

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