Three Mushroom Risotto

Today’s recipe was inspired by Chatelaine’s Porcini-mushroom risotto. Because we didn’t have time to look for dried procini mushrooms and cremini mushrooms, we just bought white and brown mushrooms. We also saved some shiitake from Monday’s recipe to add some flavour.

Ingredients

• 4 cups water
• 2 bouillon cubes
• 3 tbsp butter
• 1 medium onion, finely chopped
• 100 g white mushrooms, sliced
• 100 g brown mushrooms, sliced
• 100 g shiitake mushrooms, sliced
• 1 cup Arborio rice
• 1/4 cup white wine
• 1/2 cup grated parmesan cheese

Method

1. combine four cups water and 2 bouillons, cover and bring to a boil, reduce heat to low to keep warm

2. melt butter in a medium saucepan over medium

3. cook onion and mushrooms until mushrooms are soft (4 to 5 minutes)

4. add rice and stir until glossy (1 minute)

5. stir in wine until all liquid absorbed (2 to 3 minutes)

6. lower heat to medium and medium-low so mixture is just simmering

7. add 1/2 cup of broth at a time until absorbed (28 to 30 minutes) - risotto should be slightly saucy but not soupy

8. remove from heat, stir in cheese

9. serve immediately with or without sriracha