|
|
RISOTTO:
2 cups mushrooms
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup Arborio rice
3 cups chicken broth
1 cup Asiago cheese
¼ cup Parmesan cheese
3 tablespoons parsley
¼ cup butter
Sauté mushrooms, onions and garlic in the oil until soft. Remove from the pan and using the remaining oil, stir in the rice. Brown the rice—about 5 minutes. Slowly add 1 cup of broth. Stir until liquid is gone. Add 1 more cup of broth. Stir until liquid is gone. Add remaining cup of broth. Stir until the liquid is gone—around 20 minutes total for the entire process. Make sure the rice is soft—not crunchy. Remove rice from heat and stir in cheeses, parsley and butter. Top with mushrooms and onions.
This is wonderful served with steamed seafood and/or veggies.
2 cups mushrooms
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup Arborio rice
3 cups chicken broth
1 cup Asiago cheese
¼ cup Parmesan cheese
3 tablespoons parsley
¼ cup butter
Sauté mushrooms, onions and garlic in the oil until soft. Remove from the pan and using the remaining oil, stir in the rice. Brown the rice—about 5 minutes. Slowly add 1 cup of broth. Stir until liquid is gone. Add 1 more cup of broth. Stir until liquid is gone. Add remaining cup of broth. Stir until the liquid is gone—around 20 minutes total for the entire process. Make sure the rice is soft—not crunchy. Remove rice from heat and stir in cheeses, parsley and butter. Top with mushrooms and onions.
This is wonderful served with steamed seafood and/or veggies.