From the Risotto Workshop
1 tablespoon olive oil
lb fresh mushrooms, thickly sliced
2 -3 tbsp unsalted butter
½ large onion, finely chopped
1 cup Arborio rice
¼ cup dry white wine
4 – 6 cups chicken stock, warmed on stovetop
½ cup grated Parmigiano Reggiano
Fresh Italian parsley, chopped
Heat olive oil over medium heat in a heavy sauté pan. Add mushrooms. Sauté until softened. Set aside.
Melt butter in heavy shallow pan over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in rice stirring until rice is aromatic and translucent. Pour in wine, simmer and stir until liquid is absorbed. Begin adding warm broth, one cup at a time stirring until liquid is absorbed. Continue adding broth in this manner until rice is al dente. Add mushrooms from pan and stir to combine. Rice should be tender and very creamy. Stir in Parmigiano. Season to taste with salt and pepper. Finish with chopped parsley.