Recipes

Mushroom Risotto

{SERVES 4}

INGREDIENTS

Heat stock in a small stock pot.
In another pan sweat the onions in the oil until translucent. Add the rice, stir and heat it well. Season lightly with some salt. Add wine and let it evaporate. When it becomes completely dry, start adding some of the vegetable stock, enough to cover the rice.
Make sure the rice is always simmering. Continue to stir and only add more stock when the rice has absorbed most of the liquid.
After 5 or 6 minutes add the mushrooms. The rice will take about 15 - 18 minutes until it is done. When you are getting close to that time, reduce the amount of liquid you are adding at a time to avoid a “soupy” risotto at the end.
When risotto is ready, take it off of the stove and add the butter, parmesan cheese and the parsley. Fold ingredients into the risotto with the help of a spoon. Taste for salt and pepper.

WINE TO MATCH: Perusini Ribolla Gialla ‘07