Mushroom Risotto

Inspiration: Giada
Prep: 15 minutes
Cook: 30 minutes
Serves: 6

Description: Making risotto is an art form. When you've got it down it is a lot of fun to make. I wouldn't say it is hard....it's just time consuming. We like ours with a mix of wild mushrooms. I tend to use dried, but fresh would be good too. Just saute them after the onions and add them back at the end.This is a nice side dish but is hearty enough for a main course.

Ingredients:
8 cups chicken broth
1 tablespoons olive oil 
1 onion, diced
2 garlic cloves, minced
1 pound dried mushrooms
2 tablespoons butter
Salt and pepper
2 cups arborio rice
1/2 cup dry white wine
1/2 cup fresh parmesean, grated


Directions:

1. Heat the chicken broth in a medium saucepan and keep warm over low heat. 

2. Add the dried mushrooms in the warm chicken broth. 

3.. Heat 1 tablespoon of oil in a large skillet over medium heat.
3. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. .

6. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking.
7. Stir in wine and cook until it is nearly all evaporated.

8. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
9. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. (this will take about 20 minutes)
10. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. 11. Stir in Parmesan cheese, cook briefly until melted.