Risotto with Mushrooms
Following on the heels of successfully getting my previously-mushroom shy hubby to eat the little critters, I quickly prepared another dish he enjoyed. This is amazing! He's never consumed mushrooms before; now he's actually enjoying them! They are in season and we are finding them on every menu and in every little vegetable market...big, plump and freshly harvested. Porcini are around but more difficult to find. Mostly we're seeing the champignon variety.
1 small onion, chopped
1 clove garlic, minced
mushrooms to taste , chopped (I used 2 but they were quite large and meaty)
1 C. arborio rice
white wine (about 1/3 cup)
beef or vegetable broth (about 2 1/2 cups)
salt and pepper to taste
pecorino or parmigiano cheese
Saute the onion and garlic in olive oil. When they're softened, add the mushrooms and salt and pepper, sauteing until they're softening. Add the risotto and stir well, toasting them a few minutes. Splash in the wine, stirring. When it is absorbed, start adding the broth a ladelful at a time, stirring. Continue adding broth until the rice is cooked al dente and the broth is absorbed. Grate in some cheese, stir until melted and creamy. Top with additional cheese.