Wild Mushroom Risotto

Tonight, we are having wild mushroom risotto. Risotto is one of those fabulous, yet simple dishes. You can make risotto with just about anything in it, and it is bound to be good.

Prep Time: 25 minutes Servings: 4
1 cup Arborio rice $2.00
4 tbsp. EVOO $.50
4 ounces of Crimini Mushrooms $1.00
4 oz. of White Mushrooms $1.00
4 oz. Baby Portabella Mushrooms $1.00
1 small white onion $.30
2 cloves of garlic $.25
salt and pepper $.10
Thyme (fresh or dried) $.30
3 oz. Dry Sherry $.50
32 oz. Vegetable or Chicken stock (you will find it near the broth) $2.00
4 oz. Asiago Cheese $2.00

Total Cost $10.95 Cost per Serving: $2.75

If you can manage to do these steps at the together then you can save yourself some time, but if you don't feel confident then do one then the other.

The Mushrooms:
You can use all different types of mushrooms for this dish. It depends on what is available to you. I simply purchased the CHEAPEST options. HA! Why not? Heat 2 tbsps of EVOO in a pan. Add a the white onion and garlic which should be well chopped. Sautee until the onion is soft. Add in your mushrooms and sautee. Add in two ounces of water. I like this step, because it makes a broth out of the ingredients in the bottom of the pan, and it softens the mushrooms, too. Let them soften, but they should be a bit firm because we are going to add them to our risotto and cook a little longer. Maybe sautee them for five minutes. Add the thyme in the last minute. Remove from heat and set aside.

The Rice:
Cooking risotto is a blast. It is rice that you cook in stock, but you have to add the stock in stages, so you must stay near the stove and watch your rice. Use a pot and heat 2 tbsp of EVOO. Add the rice and sautee for maybe two minutes, making sure all the rice is coated with oil. Add the sherry. The rice will soak up the wine. Once it does, you can start a clock. Cooking the rice will take almost exactly 20 minutes. Reduce to medium heat and add 4 ounces of stock and stir into the rice. The rice will absorb the stock in a couple of minutes. Once it does, add four more ounces of stock and stir in. Continue this for twenty minutes, and make the stock last the entire twenty minutes. What you will find is that the rice actually gets "creamy" as it cooks. Once twenty minutes is up, drop in your pan of wild mushrooms, broth and all, and cook with the rice for maybe three more minutes. Salt and pepper to taste, and remove from heat.

Shred the asiago cheese and place on top of each dish.