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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Originally adapted from Williams Sonoma. I tweeked it because I just don't have that much time always :O)And I don't always have beef demi-glace on hand. I like to cook a ton of rice at once then freeze it in individual 2-cup baggies. Saves lots of time! Ingredients:
3 tablespoons unsalted butter |
1 tablespoon extra virgin olive oil |
1 1/3 cups white onions, finely chopped |
8 ounces cremini mushrooms, sliced (baby bella) |
4 cups cooked medium-grain rice |
1/2 cup dry white wine (sauvignon blanc) |
3/4 cup reduced-sodium chicken broth |
3 tablespoons beef bouillon |
1/3 cup parmigiano-reggiano cheese, freshly grated, plus some for garnish (parmesan) |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
2. Turn up to med-high heat. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed. The risotto is done when the rice grains are creamy.
3. Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, beef bouillion and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan. Serve immediately. Serves 4 to 6.
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