By Nancy Caivano
4 tbsp olive oil, divided
2 large onions, thinly sliced
1 lb white mushrooms, thinly sliced
1 shallot, chopped
5 cloves garlic, chopped (or 2 tbsp jar chopped garlic)
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1/2 cup grated Gruyere cheese (or Swiss cheese)
1/4 cup parsley, chopped
1/4 cup basil, julienne
Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add onions and mushrooms and sauté until deep golden brown, about 20 minutes.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add shallot and garlic. Cook until garlic just begins to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add onion and mushrooms.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, Gruyere, parsley, and basil. Season with salt and pepper. Serve immediately.
I left this recipe meatless, but sautéed chicken, pork, shrimp or scallops would be wonderful here. Sauté meat or fish and add with onion mixture.
This page created October 2000
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