Risotto con Funghi

Author

Rick & Joy Gay

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Recipe

Measurements	Ingredients
Eight Tablespoons (One Cube)	Margarine (for cooking)
One Large	Onion, Finely Chopped
One & $\frac{1}{2}$ Cups	Mushrooms, Sliced
Two Cups	Uncooked Rice (Arborio or similar risotto rice recommended)
Three Cups	Beef Stock (or 3-4 beef bouillon cubes + 3 cups water)
$\frac{1}{2}$ Cube (Four Tablespoons)	Melted Margarine (for finishing)
Generous Amount	Grated Parmesan Cheese (for finishing)

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Instructions

1. Melt one cube (eight tablespoons) of margarine in a large pot or Dutch oven.
2. Add one large, finely chopped onion and cook until the onion is translucent (the card says “onion color”).
3. Add one and a half cups of sliced mushrooms and cook for 5 minutes longer.
4. Add two cups of uncooked rice. Stir constantly, cooking until the rice takes on color (becomes slightly translucent or toasted).
5. Add three cups of beef stock (or 3-4 beef bouillon cubes dissolved in 3 cups of water).
6. Mix well and bring to a boil. (The card suggests, “add boiling water, it’s faster” - implying the stock should be hot when added).
7. Cover the pot. Simmer the risotto for 20 to 25 minutes, or until the liquid is absorbed and the rice is al dente (cooked through but still with a slight bite).
8. Just before serving, pour $\frac{1}{2}$ cube (four tablespoons) of melted margarine over the risotto and sprinkle generously with grated Parmesan cheese.

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