INGREDIENTS:
Portabella mushrooms
Arborio rice
Olive oil
Garlic, onion
White wine
Chicken broth
Fresh parsley
Butter
Parmigianp Reggiano cheese
PROCESS:
In a deep post heat the olive oil and add the garlic and onion…cook until soft…then add the mushrooms and cook until done. Add the wine and cook off, then add the rice and cook until it begins to darken. In the meantime heat the broth until it is warm.
Begin adding the broth, about ½ cup at a time and stir frequently. As the brot is absorbed, add more and repeat. The end result is a creamy rice…not mushy, but not crunchy. Then mix in the cheese, butter, and parsley and serve.
The usual ratio of rice to broth or other liquid is 1 to 3.
COMMENTS:
As I mentioned previously, the pasta marathon has been expanded to include polenta and risotto. Tonight we had the pleasure of sharing our first risotto dish with lovely Landee. I am pleased to report that it was well received by everyone…and there are no leftovers for Keyth.
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