Ingredients

• 1 cup medium grain rice
• 1/2 cup dry white wine
• 16 oz.(454g.) portabella mushrooms, diced
• 3 1/2-4 cups chicken broth
• 4 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• 1/3 cup Parmigiano-Reggiano cheese, grated
• 2 small onions, finely chopped, divided
• Salt and pepper to taste

How to make Risotto With Portabella Mushrooms directions

• 1

  Heat broth in a saucepan and simmer on low.

• 2

  In a skillet, melt 1 1/2 tablespoons butter over a medium flame and sauté 1 chopped onion until becomes tender. Add the mushrooms and cook over medium heat until mushrooms are soft. Season with salt. Cover and set aside.

• 3

  In a sauté pan, melt 1 1/2 tablespoons butter. Add remaining onion and garlic and sauté until tender. Add the rice and stir to coat. Pour in wine and cook until liquid evaporates.

• 4

  Ladle in one cup of the broth and, stirring often, allow the broth to be absorbed before adding 1/2 cup broth. Repeat this process, adding more broth and stir until all the liquid is absorbed, about15-20 minutes. Stir in the mushrooms/onions and add more broth to cook until the rice is tender and creamy and all of the liquid has been absorbed. You might not use all the broth. Remove from heat.

• 5

  Stir in remaining 1 tablespoon butter and cheese. Season with salt and pepper and serve.