Dairy Keen - Home of the Train

Mushroom Risotto

My sister and her family came from Colorado to visit and we had a great family dinner. Herdaughter in a vegetarian, so she wasn’t excited to hear we were having prime rib. She and I made this wonderful Vegetarian Risotto. It was Gluten Free TOO! We placed it at the end of the buffet line; we were hoping that everyone’s plate would be so full that they wouldn’t have room for the risotto. We wanted to keep it all ourselves! This takes about 25 minutes to make.

Mushroom Risotto

Serves 6-8

2 Tablespoons olive oil
1 medium yellow onion, chopped
1 cup Arborio rice, it must be this type of rice
1 cup dry white wine OR 1 cup additional broth
3 cups vegetable broth, or chicken stock
8 ounces sliced fresh mushrooms
1/4 cup butter
1/2 cup grated Parmesan Cheese
Salt and pepper to taste

Heat a heavy bottomed pot over medium-high heat, add the olive oil. When the oil has warmed, add the onions. Stir and cook until onions are glossy, but not brown.

Add the rice and stir, sauté until rice is coated with oil. DO NOT COVER. Add white wine, stir well, and let simmer on medium heat for about 5 minutes until the wine evaporates. Stir often and watch carefully so the rice doesn’t stick to the bottom of the pan.

Add another cup of vegetable stock; stir well and let simmer until most of the broth has evaporated. Repeat until you have used all the broth.

In a frying pan melt the butter, and then add the mushrooms. Sauté over medium heat until mushrooms are softened and liquid is mostly gone. Set aside.

Once you’ve added the last of the broth, stir in the mushrooms and parmesan cheese. Let simmer until the cheese melts. Taste and add salt and pepper to taste.

Turn off heat, cover now, and let sit about five minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish.

Hope you love this too, even if you are not a vegetarian.