Pour olive oil into a 5-quart heavy pot. Add butter to pot. Bring to a high heat. Once butter is melted and oil is bubbling, add onions and saute for 5 minutes. Add garlic and mushrooms, saute, stirring, until mushrooms are browned.
Add rice to pot and cook for 1 minute, frequently stirring. Add red wine and cook, frequently stirring, until wine is absorbed.
Pour in 1 cup of broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed.
Continue cooking and adding broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup of broth. Cook for about 18-20 minutes.
Remove from heat. Stir in cheese, season with salt and pepper, and garnish with parsley.
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Amazing Mushroom Risotto
Serves 6
Ingredients:
1 lb white mushrooms, trimmed and chopped
1 clove garlic, finely chopped
1 lb short grain rice
6 cups vegetable broth
2/3 cup red wine
1 tablespoon olive oil
1 onion, finely chopped
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Salt, to taste
Ground black pepper, to taste
Directions:
Pour olive oil into a 5-quart heavy pot. Add butter to pot. Bring to a high heat. Once butter is melted and oil is bubbling, add onions and saute for 5 minutes. Add garlic and mushrooms, saute, stirring, until mushrooms are browned.
Add rice to pot and cook for 1 minute, frequently stirring. Add red wine and cook, frequently stirring, until wine is absorbed.
Pour in 1 cup of broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed.
Continue cooking and adding broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup of broth. Cook for about 18-20 minutes.
Remove from heat. Stir in cheese, season with salt and pepper, and garnish with parsley.
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