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Mushroom Risotto

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Member since 2007

Serves | Prep Time | Cook Time


1/4c Olive oil
3tblsp butter
1 medium onion, chopped
3-5cloves garlic, chopped
1carton fresh mushrooms, your choice
Salt & Black pepper to taste
1tsp Penzey's Ozark seasoning
1c risotto
3-5c beef stock
Grated or shredded fresh Parmesan

Heat oil & butter in a heavy Dutch oven over med heat. Saute onions, garlic & mushrooms til onions and mushrooms begin to soften and brown. Add rice & seasonings, and saute til rice becomes transluscent; do NOT brown the rice. Add 1c of stock; cook & stir till mostly absorbed. Add another cup or 2 of stock, and cook & stir. Reduce heat to LOW, cover and cook, adding stock as needed to keep rice from burning, stirring often, til rice is tender and creamy but NOT soupy at all; if you've added too much stock, take the lid off and cook to reduce. Serve garnished with cheese.

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I made this Xmas eve and it only took 4 of us to eliminate any trace of it in the pan.

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