Risotto with mushrooms in white wine is the lazy person's way to a rapid feast! Tremendously flavorful rice simmered in wine, and topped with softest portobello mushrooms.
1cupwhite riceround grain, rinsed well and drained
1cupwhite wineChardonnay or Pinot Grigio
1teaspoonseasoned saltor Vegeta, or a similar spice
¼teaspoonground pepper
2cupshot waterapproximately
1tablespoonparsleyfresh, minced
Instructions
In a deep pot heat oil over medium. Add onion. Simmer and stir until it crystalizes.
Add mushrooms. Simmer and stir 3-4 minutes, or until they are halfway done.
Add rice, wine and seasonings. Let simmer several minutes until a lot of the wine evaporates. Stir occasionally.
Add hot water to the pot. (You'll add between 1.5 and 2 cups of hot water to the rice. Determine the volume based on how the rice cooks. If it looks sticky, add more.) Simmer for another 15-20 minutes, or until rice is of your desired consistency. Stir occasionally.
Garnish with parsley and serve.
Notes
Recipe was adjusted from Mika Dajmak's cookbook (Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.).