Mushroom Risotto

Serves 8 | 


6 cups chicken broth, heated to a simmer
1 tablespoon olive oil
2 tablespoons butter, unsalted
1 small onion, finely chopped
1 garlic clove, finely chopped
3/4 lb fresh mushrooms, any type, trimmed and chopped
1 lb Arborio rice, (2-1/3 cups)
2/3 cup dry red wine
1/2 cup parmesan cheese, grated
Salt and pepper to taste
1/4 cup fresh flat-leaf parsley, chopped


  1. Heat oil with butter in a 4-5 quart heavy pot over moderately high heat until foam subsides, then sauté onion about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until
  2. absorbed. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed.
  3. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. You may not need all the broth. Remove from heat. Stir in cheese, salt and pepper. Garnish with parsley.