| 4 tbsp 4 tbsp 3 cups 5 cups ¾ cup 1 medium 1 garlic 1½ cups ¼ cup |
Butter Extra Virgin Olive Oil Sliced Mushrooms (use a mixture of wild and white for flavour) Vegetable or Chicken Stock White Wine Onion finely chopped Clove minced Delrose Arborio rice Grated Parmesan Cheese Salt and Freshly Ground Pepper to taste |
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Heat 2 tbsp butter and 2 tbsp olive oil in a skillet over medium high heat. Add the mushrooms and cook for 3-5 minutes or until soft. Season to taste, remove from heat and set aside.
Bring the stock to a steady simmer in a saucepan over medium heat.Heat the remaining butter and oil in a heavy 4 quart casserole or Dutch oven over medium heat. Add the onion, and garlic and sauté for 1 to 2 minutes until it begins to soften, being careful not to brown it. Add the rice and stir for 1 minute making sure all of the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the stock half cup at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next half cup stirring frequently to prevent sticking, reserve quarter cup to add at the end.
After approximately 25-35 minutes, when the rice is tender but not soft, add the reserved broth, sautéed mushrooms, parmesan cheese, season to taste and stir.
Serve immediately.
Serves 4 as a main course, 6 as an appetizer
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