Quick Mushroom Risotto Print Email

4 TBS butter
3 TBS olive oil
2-3 shallots, diced
1/4 pound mushrooms, chopped
2/3 cup Arborio or other Italian rice
a pinch of saffron threads
2/3 cup white wine
sea salt and freshly ground pepper
1 1/4 cups vegetable or chicken stock
1/2 cup grated parmesan cheese

1) Melt half of the butter with the olive oil in a saucepan, add the shallots and the mushrooms, and let them cook gently for a few minutes.

2) Add the rice and saffron; mix thoroughly, letting the rice soak up the juices, then add the wine and stock. Bring to a boil, reduce heat then simmer covered for 10-12 minutes.

3) Remove from heat and let stand for 10 minutes. Melt the remaining butter and stir it in with the parmesan before serving. Season to taste with salt and pepper.