Risotto With Mushrooms

"Originally adapted from Williams Sonoma. I tweeked it because I just don't have that much time always :O)And I don't always have "beef demi-glace" on hand. I like to cook a ton of rice at once then freeze it in individual 2-cup baggies. Saves lots of time!"
 
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photo by MissTiff16 photo by MissTiff16
photo by MissTiff16
Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  • Turn up to med-high heat. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed. The risotto is done when the rice grains are creamy.
  • Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, beef bouillion and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan. Serve immediately. Serves 4 to 6.

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RECIPE SUBMITTED BY

I'm a single mommy of one. I Love to Cook ~ My daughter loves cooking with me too! I LOVE trying new recipes but I find I always change them to my likings as I make them. I hope you like what I post :) I'll try to suite them to others and make them more flexible... maybe offer different ideas... If you have any advice for the "Zaar Newbie" I'd love to hear it!! I'm a Massage Therapist/ Personal Trainer ~ I really want to become a ND at some point... lots and lots of schooling!! I love trying out others recipes and I love taking pics so I will try my hardest to review and post a pic of everything I try out!!
 
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