Wild Mushroom Risotto

Cooking Instructions

METHOD:

In a medium saucepot, heat the olive oil and 1/2 Tablespoon of butter. Add the onion and garlic, cook for two minutes. Add the rice, and cook for an additional two minutes (this technique is called toasting). Deglaze the saucepot with the wine, allow the wine to cook out completely.

Add the stock in stages, 1/3 at a time. Before adding each addition, allow the rice to absorb the liquid. Free the rice from the sides of the pot with a spoon. After the last addition of stock, remove the saucepot from the heat and stir in the mushrooms, remaining butter, Parmesan cheese, salt and pepper. Rice should appear creamy.

Round Out the Meal:

For a splash of color, add your favorite fresh herbs, such as basil or parsley.

Kid Friendly:

Use button mushrooms instead of the wild mushrooms