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Mushroom Risotto


Our friends at Gourmet Mushrooms sent us this amazing gift of mushrooms that we turned into a very tasty risotto.
  • 2 cups of uncooked Organic Carnaroli Rice
  • 1-2 cups of fresh mushrooms
  • 1/2 cup onion, finely chopped (about 3/4 cups)
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 6-7 cups basic vegetable or chicken stock or broth, heated to simmering in a large pot
  • salt and pepper to taste
  • 1 1/2 teaspoon finely grated lemon zest
  • 1/2 cup finely chopped flat leaf parsley
  • 1/4-1/2 cup fresh grated parmesano regiano cheese
  • 1 tablespoons butter

Heat the oil in a large heavy saucepan over medium heat.

Cook the onions until soft and translucent but not brown, about 3 minutes.

Stir in the mushrooms and cook for about another 3 minutes.

Stir in the rice and cook for 1 minute, or until all the grains are shiny.

Add the wine and bring to a boil, stirring often.

When most of the wine is absorbed, add 1/2 cup broth and lemon zest.

Cook the rice at a brisk simmer, stirring steadily.

When most of the liquid is absorbed, add another 1/2 cup broth.

Gradually add salt and pepper to the broth.

Continue to add the broth 1/2 cup at a time until 6 cups are used up.

If the rice is still hard, add 1/2 to 1 cup more broth.

Stir in the parsley the last 3 minutes. You'll need about 23 minutes cooking time in all.

Remove the pan from the heat and stir in the cheese, butter and salt and pepper to taste.

Serve immediately.