Swiss Mushroom Risotto
Preparation Time: 10 minutes
Cooking Time: 30 minutes
3 cups (750 mL ) chicken or vegetable broth
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) butter
8 oz (250 g) sliced fresh crimini and portabella Mushrooms
1/4 cup (50 mL) diced onion
1 cup (250 mL ) Arborio rice (or other Italian short grain rice)
3/4 cup (175 mL) grated Gruyere or other Swiss cheese
In medium saucepan, bring chicken broth and pepper to boil; keep warm over low heat. In large nonstick saucepan melt butter over medium heat. Cook and stir mushrooms and onions about 4- 5 minutes or until starting to brown. Add rice and sauté another 2 minutes. Add wine and 1 cup (250 mL) broth. Simmer over low heat, stirring often, until most of the liquid is absorbed. Repeat twice more, adding 1 cup (250 mL) broth at a time; simmer until rice is tender and risotto is creamy, 20-25 minutes; remove form heat. Stir in cheese just until melted. Serve immediately.
Makes 2 main course or 4 side servings.
Tips: 8 oz/250 g sliced mushrooms is about 2 cups/500 mL. Substitute mushroom broth (available in some Italian markets) for chicken broth.
Recipe Adapted from Cambrian Colleges’ entry into the Make it with Mushrooms Student Chef Challenge Fall 2007. For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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