GARLIC AND MUSHROOM RISOTTO

GARLIC AND MUSHROOM RISOTTO image

Yield 6 people

Number Of Ingredients 11

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Steps:

1Saute mushrooms in butter. Season with salt and pepper to taste. 2Set aside. 3Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft. 4Stir in the rice and cook 1 minute, coating rice with the oil. 5Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. 6Repeat with the remaining broth and hot water. 7Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry. 8Add more hot liquid if necessary to cook longer. 9Total cooking time should be 20-25 minutes. 10Stir in the mushrooms, cheese and parsley and season to taste. 11Cook till warmed through.