Although it takes a little long time to prepare, It is definitely worth it for the delicious taste. You can use this recipe for a week-end gathering, by preparing it in advance.
4 cups chicken broth
2 tablespoons olive oil
1 172 cups mixed mushrooms cut into quarters
1 onion, diced
1 cup of Carnaroli Risotto rice
2 dl dry white wine
Sald and pepper to taste
” tablespoons butter
4 tablespoons grated Parmesan cheese
1. Warm 1 table spoon olive oil and 1 tablespoon butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
2. Add 1 tablespoon olive oil and 1 – tablespoon to pan, and stir in the onions. Cook 3 minutes. Add rice, stirring to coat with oil and butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 172 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 172 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 18-20 minutes.
2. Remove from heat, and stir in mushrooms with their liquid, add parmesan. Season with salt and pepper to taste.