Mushroom Risotto

Since it's a cold winter snowy day, I thought I'd post a recipe for a real hearty stick to your bones risotto. This truly is perfect for this kind of weather! I know a lot of people are intimidated by making risotto, but it's really not difficult. It does require time, and a dedication to constant stirring. If you can do that, then you can make this very warm and filling dish!

What you'll need:

48 oz. Vegetable Stock

2 Cups Chardonnay or Other White Wine

2 T Olive Oil

3 oz. Butter

2 Leeks Sliced Thin

1 T Fresh Minced Garlic

2 Lb.'s Mushrooms, Sliced

1 Lb. Arborio Rice

1 1/2 Grated Parmesan Cheese

Salt and Pepper to Taste

Pour vegetable stock and wine into saucepan and keep at a simmering point on stove.

In a large saucepan, heat oil and butter. Saute garlic and leeks over medium heat until soft. Add mushrooms and cook for 5 minutes or until tender. Season vegetable with a little salt and pepper. Once vegetables are tender add rice and stir for 1 minute until translucent.

Add a 1/2 cup of the hot stock and stir over medium heat until liquid is absorbed. Gradually keep adding liquid a little at a time, stirring constantly for 20-25 minutes or until rice is tender and creamy. If you run out of stock, add a little water. I always keep extra stock on hand just in case rice requires more liquid.

Once rice is cooked add Parmesan and stir for an additional minute until cheese has melted. Season rice with salt and pepper to taste.

Serve immediately with fresh shaved Parmesan! Enjoy!

Tips:

***This recipe does make a ton! If your not cooking for a crowd or want a lot of leftovers, I would cut the recipe in half.

***Use a combination of different mushrooms and different shaved cheeses to make the flavor more interesting.