I bought my Breville Risotto Plus on sale at Williams and Sonoma and after reading the recipes that are included (the Mushroom Risotto is one of them) I learned just how many other totally cool things I can make.  I am personally committed to a better lifestyle this year and I think the steaming function will come in very handy.  Look for some up and coming ideas as we interpret some of Mimi’s finest….

Mushroom Risotto

2 Tablespoon olive oil

1 tablespoon butter

6 to 8 shallots, finely chopped

14 ounces assorted mushrooms sliced

13/4 cup Arborio Rice

1/2 cup dry white wine

6 cups vegetable or chicken stock

1/2 cup grated Parmesan cheese

1 Tablespoon fresh chopped sage

Salt and freshly ground pepper

• Heat the pan.  Remove lid, add oil and butter and heat until all is melted.
• Saute the shallots in the butter and oil until tender.
• Add mushrooms and sauté until tender.
• Add rice and cook for 2-3 minutes.
• Stir in the wine and cook until the wine is absorbed – about 2-3 minutes.
• Stir in the beef stock and hit the risotto button.

Follow the PM crew as we take on 2013 with adventure, friendship and food