Mushroom Risotto
Ingredients
- 1 small onion
- 2 cloves garlic
- 1/2 lb baby portobello (crimini) mushrooms
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup medium-grain rice
- 5 cup beef stock
- Additional salt and pepper, to taste
- 2 tbsp grated Parmesan cheese
Instructions
- Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.
- + 20 – 25 minutes cooking time Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper.
- Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.
- Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.
Notes
