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Home » Risotto » Mushroom risotto

Mushroom risotto

December 16, 2007 · WCC Administr@tr · Leave a Comment

This recipe was made for my 2007 Holiday Party featuring an Italian inspired menu. You can read about it and view the additional recipes I made for this event HERE.

Mushroom risotto

joanpics457-61488074 cups of chicken broth

3 large cloves of garlic, minced

2 cups sliced cremini mushrooms

1-2 tablespoons extra virgin olive oil
2 cups arborio rice
fresh ground black pepper
1 cup freshly grated asiago cheese.

In a saute pan, coat the bottom with olive oil.

Add sliced mushrooms and minced garlic; saute.
When the mushrooms have caramelized, add the rice.
Stir rice to coat and slightly toast up.
Add 1 cup of beef broth to the rice and stir.
Allow liquid to reduce before adding 1 cup at a time; stirring continuously.
Continue to add broth until all is used or until rice reaches a creamy consistency.
When rice is just about done, fold in the cheese.

Season with salt & pepper to taste.

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Risotto, Side dishes

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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