• 2 T. olive oil
  • 2- ½ T. unsalted butter, divided
  • ½ c. minced onion
  • 1 c. uncooked Arborio rice
  • ½ c. dry white wine
  • 3 c. warm chicken broth
  • ¼ c. grated parmesan
  • Salt and pepper
  • 8 oz. sliced mushrooms
  • 2-4 T. butter

Today’s recipe comes from our Italian Night Class. This recipe courtesy of Denise Backstrom.

Classic Risotto

In a large pan over medium heat, sauté onion in olive oil and 1 1/2 T. butter until translucent, about 3-4 minutes. Add rice and stir constantly for 2-3 minutes, or until well blended. Add wine and continue stirring until incorporated. Slowly stir in 1 ladle (1/2 c.) chicken broth, stirring frequently until all the broth is absorbed.

Repeat this process one ladle at a time until all the broth has been absorbed and the risotto has reached a creamy, yet al dente consistency, usually 22-25 minutes.

Remove rice from heat and stir in remaining butter and Parmesan. Season with salt and pepper to taste. Meanwhile, sauté mushrooms in 2T. butter, adding butter as needed. Serve a large spoonful of mushrooms over each serving of risotto.