This recipe originally called for porcini mushrooms and Parmesan cheese, but I decided to mix it up a little bit by using different types of both the mushrooms and cheese. This is a pretty basic recipe for risotto - but adding the mushrooms makes it very hearty and perfect to serve on a chilly night.
Baby Bella and Asiago Risotto
from Everyday Food
Makes 4 servings
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
8 ounces baby bella mushrooms, sliced
kosher salt and coarse ground black pepper
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Asiago cheese, plus more for garnish
In medium saucepan, heat broth over low heat. Keep warm.
In large saute pan, heat 1 tablespoon butter over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to plate, set aside.
Reduce heat to medium-low. Add onion and 1 tablespoon butter to saute pan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and cook, stirring about 1 minute. Add wine and cook, stirring, until absorbed, 1 minute.
Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total. You may not need all the broth.
Remove risotto from heat. Stir in Asiago, remaining tablespoon butter, and the sauteed mushrooms; season with salt and pepper if necessary. Garnish with additional Asiago if desired and serve immediately.