Mushroom risotto

Ingredients

Ingredients:

• 1 cup Arborio Rice
• 5 cups vegetable broth
• 4 (12 oz) portobello mushrooms
• 1/2 onion
• 2 cloves garlic
• 2 tbsp freshly chopped parsley
• 2 tbsp butter
• 2 tbsp olive oil
• salt and black pepper as per taste
• 1/2 cup freshly grated Parmesan cheese

Preparation

• Clean the mushrooms with wet paper towel or wash them if you like and then dry with paper towel. Slice them into big pieces. Chop onion and garlic. Heat 1 tbsp olive oil in a pot. Add chopped garlic and mushrooms. Saute until lightly browned. Season with salt pepper and half of the chopped parsley. Remove the mushrooms and set aside. Wipe the pot with paper towel to remove the brown stains left by cooking mushrooms. Heat broth in a saucepan. Heat oil and butter in the wiped pot. Add chopped onion. Saute until translucent. Add the rice and stir (about 2 minutes) quickly until it is well coated with oil and butter and looks opaque.
  This is the same step we follow when we make pilaf to prevent the grains from sticking. Stir in 1 cup broth and cook until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook on medium heat and stir allowing the rice to absorb each addition of broth before adding more. Add mushroom mixture to the pot before adding the last cup of broth. Test the grain by eating add another 1/4 cup of broth if it is not properly cooked. Risotto should not be mushy but just cooked and slightly chewy. Stir in Parmesan cheese and season with more salt and pepper if the broth was home made. Garnish with the remaining chopped parsley.

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