Friday, January 30, 2009

Herbed Risotto

1 1/2 tbsp unsalted butter
1 small onion diced
3/4 c arborio rice
2 c hot chicken stock
salt and pepper to taste
1 lb mushrooms, sliced
1/2 tbsp olive oil
1 large ripe tomato, diced
1/4 c heavy cream
1/8 c chopped basil
1 tbsp minced fresh rosemary
1/4 c grated parmesan cheese

Melt butter in large skillet. Saute the onion until tender. Add the rice and cook for one minute stirring constantly. Add the chicken stock salt and pepper. Bring to a boil than reduce heat to simmer, and cook covered until rice is tender on the outside and chewy on the outside (about 15-20 minutes). While the rice is cooking saute the mushrooms in the olive oil. When the rice is done fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese. Serve immediately, top with more parmesan cheese if desired.

I got this recipe from a cookbook called "Intercourses" (i know, ha ha). I usually omit the mushrooms, becasue Jeff really dislikes them, but it is great either way.

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