Garlic Mushroom Risotto

By Kaarin on April 28, 2005

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    1. 1 lb mushroom, sliced
    2. 4 tablespoons butter
    3. 2 tablespoons olive oil
    4. 1 onion, chopped
    5. 2 garlic cloves, minced
    6. 1 cup arborio rice ( or medium grain)
    7. 3 cups hot chicken stock ( or bouillon)
    8. 1 cup hot water
    9. 1/2 cup romano cheese, shredded
    10. 1/2 cup fresh parsley, chopped
    11. salt and pepper


  1. Saute mushrooms in butter. Season with salt and pepper to taste.
  2. Set aside.
  3. Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
  4. Stir in the rice and cook 1 minute, coating rice with the oil.
  5. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
  6. Repeat with the remaining broth and hot water.
  7. Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
  8. Add more hot liquid if necessary to cook longer.
  9. Total cooking time should be 20-25 minutes.
  10. Stir in the mushrooms, cheese and parsley and season to taste.
  11. Cook till warmed through.