How to cook Risotto

Portabella Risotto

Risotto feeds the soul. This comfort food made with Arborio rice is as versatile as any rice recipe.  This particular version is my favorite, because it is a meal in one dish. In only twenty minutes, you can have a bowl of creamy goodness that is sophisticated, yet sticks to your ribs.

2 tablespoons olive oil

1 onion, finely chopped

3 -4 cups baby portabella mushrooms

3 garlic cloves, peeled, chopped

1 tablespoon butter

1 ½ cups Arborio rice

¼ cup white wine

5 ½ cups chicken broth

2 lemon slices

¼ teaspoon dried marjoram

Salt & pepper to taste

2 cups cooked chicken, shredded

½ cup grated parmesan (optional)

Parsley to garnish

In a large sauce pan, heat the oil and sauté the onions. Add the mushrooms and garlic and cook for 14 minutes. In the same pan, add the butter and melt it. Stir in the rice to coat with the butter. Add the wine and stir until it evaporates, about 1 minute.  Stir in 4 ¾ cups of the chicken broth, lemon slices, marjoram, and a ¼ teaspoon salt. Simmer the mixture on medium-heat for 20 minutes.  Add the chicken and ¼ cup of broth.  Cook until the rice is creamy.  Add the last ¼ cup of broth and cook 5 minutes more.  Salt and pepper the risotto to taste.  Serve in bowls, garnished with parmesan and parsley. Serves 6.