- 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.
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.