Risotto with Mushrooms



A KosherEye Signature Recipe 
This traditional Italian specialty is one of our favorites – and can be prepared parve, meat or dairy. However, we especially enjoy serving it with a dairy meal.


2 cups raw Arborio Rice
4 ounces fresh mushrooms, chopped
4 Tbsps. butter or olive oil
2 onions, minced
1/2 cup medium or dry white wine
6 cups vegetable broth, like Imagine No Chicken Broth
2 ounces Parmesan cheese (optional for dairy)


Sauté onion in oil - add rice and sauté until coated
Gently warm broth in a pot on a low flame, until it is simmering
Add dry white wine to rice, stir on low flame for about 2 minutes
Add 2 cups of hot broth to rice; keep stirring, gradually adding more broth about 1 cup at a time, stirring after each additon until all broth is used. Add mushrooms, stirring and continue cooking on low simmer for about 10-15 minutes until rice appears cooked, but still moist. 

Optional: Just before serving stir in parmesan cheese.If you would like to make this a meat dish, use real chicken broth and olive oil; omit addition of parmesan cheese. Garnish with parsley and mushrooms


Serves about 8-10 as a side dish; Serve warm

This can be prepared parve, dairy or meat


Side Dishes