Risotto con Funghi
- 1+1/2 cups of Arborio Rice
- 32 ounce Chicken Stock, All Natural
- 3 Tbsp. Extra Virgin Olive Oil
- 1 yellow onion, chopped
- 6 garlic cloves, sliced
- 1/2 cup Prosecco , or very dry white wine
- 8 ounce Fresh Mushrooms, rinsed and sliced
- 1/4 tsp. crushed red pepper flakes
- 1+ 1/2 tsp. salt
- 1/4 cup parmigiano cheese grated
- 3 Tbsp. butter
Use a small (1 quart) pot. Heat 2 tablespoons of olive oil on medium heat.
Add garlic and red pepper flakes, sauté until garlic turns golden.
Add sliced mushrooms and simmer for 3 to 4 minutes.
Add the prosecco or white wine and reduce heat, simmer for 2 minutes.
Turn off the heat.
Using a medium (3 quart) pot.
Heat 2 tablespoons butter with 1 tablespoon olive oil.
Add onions and sauté until they soften or become translucent, about 3 minutes.
Add Arborio rice and cook while stirring often for 2 minutes.
Pour mushroom mixture into the rice mixture.
Re-use the small pot again, to avoid having to clean another pot.
Turn ON the heat once again, and open a carton of Chicken Stock.
Pour chicken stock into the small pot and bring to boil.
Add some one ladleful of broth to the rice and mushroom mixture.
Stir often until broth is absorbed.
Repeat process, adding small amounts of broth each time to the rice until all the broth has been absorbed.
The cooking process takes about 20 minutes to complete.
Taste the rice. It should be tender to the bite. When rice is fully cooked. Turn OFF heat. Add the final tablespoon of butter and grated parmigiano cheese. Mix well to make a creamy risotto. And, serve!
Serves 4 to 6