Risotto with Mushrooms

  • 1 1/2 CUPS Arborio rice
  • 5 CUPS chicken stock
  • 1 CUP freshly grated Mozzarella cheese
  • 1/2 CUP Balsamico Bianco
  • 3 TBSP unsalted butter, diced
  • 2 TSP kosher salt
  • 1 TSP freshly ground black pepper
  • 1 CUP sautéed mushrooms

Preheat the oven to 350 degrees.
Place the rice and 4 cups of heated chicken stock in a Dutch oven.
Cover.Bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, Mozzarella, Balsamico Bianco, butter, salt, and pepper.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the mushrooms and stir until heated through. Serve hot.

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