Risotto with Cremini Mushrooms
Risotto con Creme di Funghi
by James Belardo
This is one our favorite versions of risotto, a delicious creation that will satisfy the savory cravings and fill your stomach with joy. While basic risotto is oh-so-delicious, this offshoot with Cremini mushrooms may just knock your socks off!
1 – 1.5 cups Arborio Rice
1/2-1/4 cup onions, finely diced*
2 – 3 cloves garlic*
1 – 1.5 cups sliced Cremini Mushrooms
3/4 – 1 cup white wine
4 – 6 cups homemade chicken stock
1/4 cup Olive Oil
1 or 2 tablespoons unsalted butter
1/2 cup grated Pecorino Romano
1/2 -3/4 cup shredded Jarlsberg Cheese
1/2 teaspoon Black Pepper
Salt (to taste)
*(shallots can be used instead of the onions and garlic combo)
Sprinkle with chopped flat-leaf parsley.
5. Following the same procedure, add liquid and wait for the rice to absorb before adding another cup of heated broth. Before the last cup of broth you can add the Pecorino Romano and Jarlsberg cheeses, along with the black pepper and a bit of sea salt.
The Grape Gourmet
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