Homemade Mushroom Risotto

Ingredients:

1 cup Dried Mushrooms (mixture of porcini and shitake. These need to sit in a bowl of hot water to reconstitute them)

½ cup Fresh Button Mushrooms

½ cup white wine

3 tbsp. Brandy

1 ½ cup Arborio Rice

1 tbsp. Butter

1 tbsp. Olive Oil

Chicken Stock

Handful of Fresh Italian Parsley

Parmesan Cheese

1 Kenny G cd, greatest hits, playing in the background of your cooking. :)

Reconstitute the dried mushrooms by letting them sit in warm water.

Start by adding butter and olive oil to the pan. Stir in the onions and let them soften. Then add the reconstituted mushrooms and fresh mushrooms to the pan. Let this cook for a couple minutes. 

Next add in the uncooked Arborio rice. Stir in the brandy and white wine. Let this cook for about 5-10 minutes.

Add in the chicken stock in small portions; just enough to cover the rice. Then stir constantly and let the rice absorb the stock. When this happens, add more chicken stock and repeat this until the rice is cooked.

Add some parsley and parmesan cheese for garnish and VOILA! You have yourself a beautiful mushroom risotto!

Happy Eating!