Recipe serves: 8

Risotto with mushrooms

5 cup chicken stock
¼ cup olive oil
1 each medium onion, finely chopped
2 cup fresh buttons mushrooms, sliced (8 oz)
2 cup Arborio rice
1 cup white wine (Chardonnay)

Preparation steps:
  1. Simmer the chicken stock and maintain over low heat.
  2. In a medium pot saute the onion for 5 minutes. Add the mushrooms and continue to saute additional 4 minutes.
  3. Add the rice and saute additional minute, add the wine and stir until it is completely absorbed.

  4. Reduce the heat and add the chicken stock a ladleful at a time. Mix well and continue to cook until the stock is absorbed. Repeat adding the chicken stock about every 3-5 minutes. Mix the rice after each addition.
  5. The rice is ready after 20-30 minutes of cooking.
Picture of recipe