I make this Mushroom Risotto recipe which has less stirring involved. It's delicious! You can substitute any kind of mushroom.
Prep: 10 mins
Cook: 25 mins
Yields: 8 Servings
Ingredients
1 pound Porccini or cremini mushrooms
2 tablespoons butter
⅓ cup onion, finely chopped
2 pounds Arborio rice
½ cup dry white wine
10 cups low-sodium chicken stock
4 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves
salt & pepper, to taste
2 teaspoons flat leaf parsley, chopped
Parmesan cheese, grated
Directions
1Preheat oven to 500°.
2Chop the mushrooms into 1 “ cubes, 4 – 5 cups, set aside.
3Heat butter and onion in ovenproof dish until wilted, add the rice and stir. Add wine, cook for 2 minutes until wine is absorbed. Add 10 cups of broth and cook over moderate heat for 1 minute. Place in oven to cook for 8 minutes.
4Meanwhile, heat olive oil in a skillet, add garlic and bay leaves and cook for 1 minute, then add mushrooms, cook 2 minutes, add salt, pepper and parsley. Cook 1 minute. Remove garlic and bay leaves.
5Remove rice from the oven, and add mushrooms with a slotted spoon to rice. Continue to cook rice on the stove for 2 – 5 minutes. Serve with Parmesan cheese.