Mushroom risotto Recipe

  Italian Rice

2 cups Carolina Rice-cheaper than Arborio rice
2 Tbsp. olive oil
6 oz. mushrooms, chopped
1/2 stick butter
salt to taste

Begin by putting the oil and rice in a stock pot or cast iron pot. Stir for about 5 minutes, then add enough water to cover the rice. Stir constantly. As the water evaporates, add more, stirring constantly. Add the mushrooms and the butter. Keep adding water and letting it evaporate until the rice is cooked, about 20-25 minutes. You can also add cheese at this point. Other variations to this are a lemon risotto, and cheese risotto without the mushrooms.
If you have any questions, e- mail me. It's really easy!!

Mushroom risotto

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