Title: Portabella Mushroom Risotto
Categories: Rice, Risotto, Mushroom, Main dish, Italian
Yield: 4 Servings
3 tb Butter
2 c Sliced portabellas
Salt and freshly ground pepp
-er -- to taste
Broth:
5 c Chicken stock
Soffrito:
2 tb Butter
1 tb Oil
1/3 c Finely minced onion
Rice:
5 1/2 c Arborio rice
1/2 c Dry white wine
1/4 c Heavy cream
1/4 c Parmesan cheese; grated
1 tb Chopped parsley
Recipe by: www.detnews.com 8/22/95 Heat butter in small skillet over medium
heat. Add mushrooms and saute 3-5 minutes or until soft. Add salt and
pepper. Reserve.
Broth: Heat stock to simmer in saucepan.
Soffrito: Heat butter and oil in 4-quart casserole over medium heat. Add
onion and saute 1-2 minutes. Do not brown.
To prepare dish: Add the rice to the soffrito, using a wooden spoon. Stir
to coat all grains of rice. Add the wine, stir until completely absorbed.
Add the simmering broth 1/2 cup at a time, stir frequently.
Wait until absorbed before adding the next 1/2 cup. Reserve 1/4 cup for use
later.
After approximately 20 minutes, when the when the rice is tender but still
firm, add the reserved broth, mushrooms, cream, Parmesan and parsley.
Stir until cheese is melted. Serve immediately.
Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)
