Mushroom Risotto
Serves 4
1 1/2 cup Arborio rice
1 1/2 cup mushrooms, sliced
1 cup green peas
1 cup white wine
2 cups chicken stock, low salt
1/4 cup olive oil
1/2 cup Asiago cheese, grated
1 tbsp garlic, minced
1/2 cup onion, chopped
2 tbsp butter

In a large sauce pan, heat the olive oil and sauté the onions, garlic, and mushrooms until lightly browned.

Add the rice and stir until the kernels are well coated, then add the wine and stir until absorbed. Add the chicken stock, 1/2 cup at a time, until the rice is cooked and has a creamy texture, about 15 minutes.

Add the peas, butter and cheese to the risotto. Mix gently and season to taste with salt and pepper. Serve at once, with olive bread.
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A spicy Pinot Noir

Note: Any combination of mushrooms can be used; such as dry porcini, chanterelles, etc.