Mushroom Risotto

– recipe courtesy 17 Steakhouse & Bar, Mississauga

Mushroom Risotto

1 ½ cups Arborio rice
4 ½ to 5 cups chicken stock
½ cup white wine
½ cup chopped onions
1 cup chopped cremini mushrooms
4 tbsp butter divided
1 tbsp olive oil
¼ cup grated Parmesan cheese
Pinch salt

Bring chicken stock to a simmer in a saucepan. Lower to medium heat.

In frying pan, melt 1 tbsp butter and saute mushrooms. When soft, remove from heat. Set aside.

In another saucepan, heat 1 tbsp butter and olive oil over medium heat. When butter melts, add chopped onions and saute for 2 to 3 minutes. Add rice to the butter and oil and stir thoroughly until all the grains are coated. Cook for one minute. Pour wine into pan and stir constantly until liquid is absorbed.

Add one cup of stock to the rice at a time and continue to stir until all liquid is absorbed. Add remaining cups of chicken stock and stir until absorbed and rice is tender but firm.

Remove rice from the heat and add the remaining butter and grated parmesan. Salt to taste.

Serves four.