Mushroom Risotto

* 1 small onion
* 2 cloves garlic
* 1/2 lb. baby portobello (crimini) mushrooms
* 1 T. olive oil
* 2 T. butter
* 1/2 t. salt
* 1/4 t. pepper
* 2 c. medium-grain rice
* 5 c. beef stock
* Additional salt and pepper, to taste
* 2 T. grated Parmesan cheese

Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.

Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper.

Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.

Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.

click here for a printer frendly version of this page.