Here you go, Mary!! Mmmmm.
I used to make a version of this risotto at one of the places where I used to cook. It is definitely a favorite and was a best seller. Taste testing every batch I made was no chore. 🙂 This rich and creamy risotto is just so so good. You can substitute your favorite mushrooms if portobellos aren’t your thing. Serve with a grilled steak and sauteed spinach or herb roasted chicken and carrots.
Creamy Mushroom Risotto
1 c. Arborio rice
1/4 – 1/2 c. White wine
2 – 2 1/2 c. Chicken, vegetable or beef stock
3 Tb. Olive oil
1/4 c. White Onion, diced
2 Tb. Garlic, diced
1 tsp. Thyme, dried
1/2 c. Leeks, chopped
1 Portobello mushroom, chopped
1 1/2 – 2 c. Crimini mushrooms, chopped
1/4 c. Parsley
1/2 c. Mozzarella Rice cheese, shredded ( Dairy eaters USE Parmesan)
Salt & Pepper to taste
Heat 2 Tb. olive oil in medium saucepan on high. Add white onion, garlic and saute for about a minute.
Reduce heat to medium high. Add rice and thyme, continue sauteing until rice is slightly translucent.
Stir in white wine. Once soaked into rice, stir in 1 cup stock. Reduce heat to medium.
In another small saute pan, heat 1 Tb. olive oil on medium high heat.
Add leeks and saute a minute or two. Add mushrooms.
Saute until mushrooms are cooked. Turn off heat and let sit.
Continue adding stock to rice until fully cooked. Turn off heat. Add mushrooms.
Stir in cheese & parsley. Taste and season with salt & pepper.