Mushroom risotto

This recipe was made for my 2007 Holiday Party featuring an Italian inspired menu. You can read about it and view the additional recipes I made for this event HERE.

Mushroom risotto

4 cups of chicken broth

3 large cloves of garlic, minced

2 cups sliced cremini mushrooms

1-2 tablespoons extra virgin olive oil

2 cups arborio rice
fresh ground black pepper
1 cup freshly grated asiago cheese.

In a saute pan, coat the bottom with olive oil.

Add sliced mushrooms and minced garlic; saute.

When the mushrooms have caramelized, add the rice.

Stir rice to coat and slightly toast up.

Add 1 cup of beef broth to the rice and stir.

Allow liquid to reduce before adding 1 cup at a time; stirring continuously.

Continue to add broth until all is used or until rice reaches a creamy consistency.

When rice is just about done, fold in the cheese.

Season with salt & pepper to taste.