Mushroom Risotto

My vegetarian daughter is not difficult to cook for. I just make risotto. As long as she approves the wine, it is a simple process. A lot of stirring but simple. Lots of stirring. I hope you like it.

2 cups aborial rice
6 cups vegetable stock
1 cup white wine
4 tablespoons butter
2 cups mushrooms, diced
1 yellow onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup Parmesan cheese
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Old Bay seasoning

In a pot heat vegetable stick to warm.

In a skillet on medium heat add butter and melt. Add rice and coat. Cook for 3 minutes.

Add onions and mushrooms; cook for 7 minutes until onions are translucent.

Reduce heat to medium low.

Add white wine and stir.

Add vegetable stock 1 cup at a time. Stir until combined. Continue until rice is al dente.

Add Parmesan cheese and stir.

Serve.

2 Comments Add yours

  1. Julia says:

    If you have a pressure cooker, risotto is very quick and easy to make in it. If there is leftover risotto, I make patties with it and fry it so it has a crispy crust and a soft middle.

    Liked by 1 person

    1. Yum great idea I don’t have a hot pot so I go old school I make arancini with it

      Liked by 1 person

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