Mushroom Risotto

Lombardy's most famous dish

2 Portions

Cooking Time: 30-45 minutes

1 can, Cucina d’Oro 10oz mushrooms

1/2 large yellow onion, diced

1 large garlic clove, smashed

1/3 cup, dry white wine (optional)

2 cups, vegetable stock

1 tablespoon, butter

1/2 cup, arborio rice

2 tablespoons, extra virgin olive oil

2/3 cup, grated Parmigiano-Reggiano cheese

Salt and pepper

1 tablespoon, fresh parsley

  1. Warm the vegetable stock on medium heat.
  2. In a large sauce pan, add olive oil and garlic and cook on medium-high heat for 2 minutes. Remove the garlic and add the diced onion and mushrooms until they are browned, then add butter and white wine. Let wine evaporate.
  3. Add salt and pepper to taste.
  4. Once blended, add arborio rice to the sauce pan and stir the contents together.
  5. Add the vegetable stock, a little at a time, while stirring. Once absorbed, add more stock to the pan and continue stirring until rice is fully cooked and stock is absorbed. It is important to stir continuously.
  6. Add the cheese and stir until incorporated.
  7. Garnish with parsley.