5 cups chicken broth, low-sodium if canned
1/4 cup olive oil or 4 tablespoons unsalted butter
1 1/2 cups sliced mushrooms
1/4 cup diced onions
1 1/2 cups Arborio rice
1/2 to 1 cup freshly-grated Parmesan cheese
Coarse salt and freshly ground pepper to taste


1. In medium saucepan, bring chicken broth to a simmer over medium heat; reduce heat to keep broth hot.
2. In large, deep, sautÈ pan, heat oil or melt butter over medium heat. Add 1 mushrooms and onions and cook 2 minutes. Add Arborio rice and cook, stirring, until rice is glistening, about 2 minutes.
3. Stir in about 3/4 cup of the hot chicken broth, and continue stirring until most of the broth is absorbed. Continue to add broth 3/4 cup at a time, stirring constantly and adding more broth only after the previous addition is mostly absorbed by the rice. The risotto is done when it has a creamy texture but the rice still has a bit of a bite to it. This will take about 15 minutes.
4. Remove risotto from heat, and fold in Parmesan cheese and salt and pepper. Serve immediately with additional freshly grated Parmesan cheese.
Risotto may seem labor intensive, what with its constant stirring, but it is really a simple one-dish meal that can be prepared in 20 minutes. If you like your risotto slightly soupy, in this recipe the final addition of broth will not be absorbed completely by the rice. The rice itself, however, should retain some bite. If you prefer the earthy flavor and meaty texture of wild mushrooms in this dish, the button mushrooms will do the job nicely, too. If you donít have enough chicken broth on hand, dilute what you do have with enough water to measure 5 cups.
Mushroom Risotto
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