Mushroom risotto
4 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.
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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