HomeItalian Mushroom And Mozzarella Risotto

Mushroom And Mozzarella Risotto

Posted in : Italian on by : Daphne


2 cups chopped mushrooms (about 8 oz)2 cups chopped onions (about 2 large)2 cups uncooked Arborio or other short grain rice2 cups white wine or apple juice5-1/2 to 6 cups hot Vegetable Stock*1/2 cup shredded part-skim mozzarella cheese2 tablespoons grated Parmesan cheese2 tablespoons chopped fresh chives *Substitute6 cups hot water and2 tablespoons vegetable or chicken bouillon granules for the Vegetable Stock.


Risotto is an Italian rice dish made by slowly stirring hot liquid into rice until it is creamy. Arborio rice holds up well to this technique and is the rice of choice but regular short-grain rice also works well. Spray 3-quart saucepan with nonstick cooking spray. Cook mushrooms and onions in saucepan over medium heat about 5 minutes stirring occasionally until onions are tender. Stir in rice. Cook 3 minutes stirring constantly. Stir in wine and 2 cups of the Vegetable Stock. Heat to boiling; reduce heat to medium. Cook uncovered about 5 minutes stirring occasionally until most liquid is absorbed. Stir in 1 cup of the stock. Cook uncovered stirring occasionally until most liquid is absorbed. Repeat with remaining stock 1 cup at a time until rice is tender and mixture is slightly thickened. Stir in remaining ingredients. 6 servings