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Mushroom Risotto

July 28, 2009

Risotto small

For lunch today, I decided to make use of the fact that I am working at home and actually make a nice cooked meal.  The only requirement was that it couldn’t take more than 30 minutes since I needed to have time to eat it and get back to work in under an hour.  I had picked up some nice arborio rice at the grocery store yesterday, and had some brown mushrooms in the fridge that needed to be used for a meal that my fiance would not be eating since he hates them.  So, voila, mushroom risotto became my lunch plan.

Contrary to common thought, risotto is very easy to make.  The only difficulty is that it takes about 30 minutes of undivided attention.  This is the element that makes it daunting to some.  But hey, it’s only 30 minutes!

I started by sauteing some onions in oil and butter before adding the mushrooms and letting them cook for a few minutes.  Then I added a cup of arborio rice and browned it slightly.  Once that was done, it was just a matter of adding chicken stock 1/2 a cup at a time until the rice was tender and ready to eat.  I think I ended up using about 3 to 3.5 cups of broth.  True to schedule, it took about 30 minutes from start to finish.  I added a bit of pepper to the risotto and finished it with a sprinkling of parmessan.  Yum!

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