Portabella Mushroom Risotto Spago

Recipe Ingredients

1/4 cup	59ml	Peanut oil
1 1/2 cups	93g / 3.3oz	Minced onion
1 cup	93g / 3.3oz	Garlic clove - minced (large)
2 cups	320g / 11oz	Arborio rice
1 cup	237ml	Dry white wine
8 oz	227g	Portobello mushrooms
3 tablespoons	45ml	Olive oil
6 cups	1422ml	Chicken broth
4 tablespoons	60ml	Chilled butter - cut small pieces
1/2 cup	73g / 2.6oz	Grated parmesan cheese - divided
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium-sized heavy saucepan, heat peanut oil. Add onion and garlic; saute and stir until softened, about 4 minutes. Add rice; continue to cook and stir, coating the rice with oil. Add the wine; cook, stirring often, until the liquid is absorbed.

Meanwhile, trim mushrooms. With a spoon, remove the gills (the dark portion) from the mushrooms; cut mushrooms into bite-sized pieces.

In a medium skillet, heat olive oil. Add mushrooms; cook and stir until tender, 5 to 6 minutes. Pour 3 cups of the broth into the rice, over medium-high heat stir until almost al dente. Stir in the cooked mushrooms and the additional broth, as needed. The risotto should be creamy, not runny.

Remove saucepan from heat. Vigorously beat in butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in parsley and season to taste with salt and pepper. Serve with remaining 1/4 cup Parmesan cheese.

This recipe yields 4 servings.

Source:
http://cjonline.com/stories/051700/foo_vegas.html

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