INGREDIENTS
- 16 ounces white mushrooms, coarsely chopped (about 5 cups)
- 3 tablespoons olive oil
- 12 ounces assorted wild mushrooms (shiitake, portobello, crimini, oyster), coarsely chopped (about 3 3/4 cups)
- 1 large onion, minced (about 1 cup)
- 1 teaspoon minced garlic
- 1 cup uncooked Arborio rice
- 1 / 2 cup dry white wine
- 4 cups Wolfgang Puck's® All Natural Vegetable Stock, heated
- 1 plum tomato, seeded and chopped
- 1 / 4 teaspoon freshly cracked black pepper
- 1 tablespoon butter
- 1 / 2 cup grated Parmesan cheese
- Chopped fresh Italian (flat-leaf) parsley
Prep: 20 minutes
Cook: 25 minutes
Makes: 4 servings
Cost per recipe: $13.45
Cost per recipe serving $3.36
This recipe uses Wolfgang Puck's® All Natural Vegetable Stock
DIRECTIONS:
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the mushrooms and cook until they're tender.
- Heat the remaining oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook and stir for 2 minutes. Add the rice and cook and stir until the rice is coated with the oil.
- Add the wine to the saucepan, stirring to scrape up the browned bits from the bottom of the pan. Cook and stir until the wine is absorbed.
- Reduce the heat to medium. Add 1 1/2 cups stock to the saucepan and cook and stir until it's absorbed. Stir in another 1 1/2 cups stock and cook until it's absorbed. Stir in the mushrooms, tomato and black pepper and cook, adding more stock as needed, until the rice mixture is a creamy consistency.
- Stir in the butter, 1/3 cup cheese and parsley before serving. Divide the risotto among 4 bowls and top with the remaining cheese.