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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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MUSHROOM RISOTTO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Black Estate in Heath, Texas in 1998. Another tried and true delight sure to please. A mainstay in my house. Ingredients:
3 cups vegetable stock |
2 tablespoons chopped fresh thyme |
1 cup white wine |
1/2 cup grated parmesan |
2 ounces butter |
8 ounces arborio rice |
1 tablespoon olive oil |
8 ounces flat mushrooms sliced |
1 leek sliced |
Directions:
1. Put stock and wine in a pan then bring to boil and decrease heat then simmer gently.
2. Heat butter and oil in a large heavy based pan.
3. Put in leek and cook over medium heat for 5 minutes.
4. Add mushrooms and cook 5 minutes then add rice and cook stirring for 1 minute.
5. Put 1/2 cup of stock and stir until absorbed then add more stock.
6. Repeat until all stock has been added and rice is soft and creamy.
7. Stir in parmesan and thyme then cook 1 minute.
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