• in total 4 tbl of butter
  • about 4-5 cups of stock (veg or chicken will work)
  • 1 onion minced
  • 2 cloves of garlic minced
  • 1 1/2 cups of arborio rice
  • 1 1/2 cups of white wine
  • 1 cup of sliced mushrooms
  • 1/2 chili pepper (optional)
  • 1/2 cup grated parm
  • 1 tbl of fresh parsley

i love mushrooms. i loved them sauteed in butter, with fresh herbs, over steak but i especially love them with risotto.

up until yesterday i thought i just had a shoe and bag addiction, i found out this morning it’s more of a farmers market addiction. apparently i talk about the farmers market a lot. do i? i guess i do. i am just a huge fan. i just can’t get enough of fresh vegetables. can i repeat again how i love the whole farm to table concept?

ok, enough of the farmers market, back to the food. as i mentioned up there, before i went into my little rant, i love mushrooms. golden baked mushrooms or sauteed mushrooms, the BEST! it makes me want to use correct grammar and possibly capitalize letters (nah, just kidding).

ever since i discovered this whole meatless monday thing i have been cooking way more vegetarian dishes. gosh have i missed that. is everyone else as happy as i am, i have no idea and i haven’t asked :-) but not one person in this family has asked me for meat (if you don’t count the turkey hot dog my 2 year old begged for during breakfast, insert huge mommy smile here).

this is one of the best risottos i have made so far (not counting this one oh or this one). my adventure in cooking has really taken me out of my comfort zone and really made me a lot more confident in the kitchen. i hope you enjoy this one…it’s up there on my list of favs.

mushroom risotto

to prep, warm up your stock in a separate pot, you don’t want it cold when you add it to the rice. slice and mince all of your veg. makes cooking a lot easier, this dish moves fast and you want to keep an eye on the risotto while it is cooking.

  1. in a heavy bottomed pot, saute your onion, garlic and pepper in 2 tbl of butter. this takes about 5-7 minutes. you want the onion soft and you want to smell everything cooking together.
  2. meanwhile, in a separate skillet, heat up 1 tbl of butter and add slice mushrooms. mushrooms cook well when you ignore them. once in a while take a look at them and mix but otherwise, leave them to brown. you want to saute them on a medium low flame. when they are done, set aside.
  3. back to the pot of onions, once they are ready, add your rice. mix in for about a minute then add your wine to de-glaze pan. once wine is evaporated start adding your stock.
  4. sometimes i use a ladle sometimes i use measuring cups, depends on what is close by. add your first ladle full of stock and let it cook down, you want to keep mixing and keep things moving. when the stock starts to disappear, add more. keep doing this until you have about 1 ladle full of stock left.
  5. this is the point where you want to add your cheese, your last tbl of butter, that last ladle full of stock and your mushrooms and parsley. give it a good mix, cover and let sit for about 2-3 minutes.

that’s it. serve and enjoy!


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