Risotto with Mushrooms
- 6 cups low-sodium chicken stock, plus more
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1/2 lb. white button mushrooms, brushed clean
- 2 cups medium-grain rice, such as Arborio
- 1/2 cup dry white wine
- 3 Tbs. beef demi-glace
- 1/3 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.