Mushroom Risotto
  • 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
  1. 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.
I made this Xmas eve and it only took 4 of us to eliminate any trace of it in the pan.