Mushroom Risotto

This is a pretty traditional Italian dish. I learned to make it watching my dad, who learned to make it from my Nonna. My parents recently brought me some risotto from Italy - they like to bring home espresso, dried mushrooms, and polenta too.

I do it a little bit differently than my dad, but it still tastes great! Just a note: this process takes about 30 to 40 minutes if done correctly. That is 30 to 40 minutes of your time. This is not the kind of rice dish you can walk away from. It requires constant attention and patience.

Ingredients:

1 C - Risotto (Arborio Rice)

1 C - White Wine (one you would be willing to drink on its own)

2 C - Beef OR Chicken Broth

1 1/2 C - Fresh Mushrooms, Coarsely Chopped

1 Small - Yellow Onion, Diced

3-4 - Cloves Garlic, Minced

2 T - Olive Oil

2 T - Fresh Parsley, Chopped (or 1 t. dried)

1/2 C - Parmesan Cheese, Grated or Shredded

Directions:

In a 2 qt pot, heat olive oil over medium heat. Add onion, garlic and rice. Stir regularly to avoid burning the rice, but until the onion has become transparent. Add the wine and stir. In a separate pan, heat the broth and mushrooms together. Ladle about 1/2 cup at a time the broth into the rice. Stir the rice very regularly and cook until the broth has been soaked up by the rice before adding the next 1/2 cup.

Once the broth is nearly gone from its pan, scoop the mushrooms out and add them to the rice dish. Cook a few more minutes, adding any additional broth if needed. Turn off the heat to the rice dish and continue to stir. Right before serving, incorporate the cheese and parsley.

Traditionally, risotto is served as a starter. It is scooped onto the plate and flattened out to form a risotto pancake. This process makes it edible sooner as it generally holds so much heat that it can burn the mouth, but it is best served piping hot.