---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Portabella Mushroom Risotto
  Categories: Rice, Risotto, Mushroom, Main dish, Italian
       Yield: 4 Servings
  
       3 tb Butter
       2 c  Sliced portabellas
            Salt and freshly ground pepp
            -er -- to taste
            Broth:
       5 c  Chicken stock
            Soffrito:
       2 tb Butter
       1 tb Oil
     1/3 c  Finely minced onion
            Rice:
   5 1/2 c  Arborio rice
     1/2 c  Dry white wine
     1/4 c  Heavy cream
     1/4 c  Parmesan cheese; grated
       1 tb Chopped parsley
  
   Recipe by: www.detnews.com 8/22/95 Heat butter in small skillet over medium
   heat. Add mushrooms and saute 3-5 minutes or until soft. Add salt and
   pepper. Reserve.
   
   Broth: Heat stock to simmer in saucepan.
   
   Soffrito: Heat butter and oil in 4-quart casserole over medium heat. Add
   onion and saute 1-2 minutes. Do not brown.
   
   To prepare dish: Add the rice to the soffrito, using a wooden spoon. Stir
   to coat all grains of rice. Add the wine, stir until completely absorbed.
   Add the simmering broth 1/2 cup at a time, stir frequently.
   
   Wait until absorbed before adding the next 1/2 cup. Reserve 1/4 cup for use
   later.
   
   After approximately 20 minutes, when the when the rice is tender but still
   firm, add the reserved broth, mushrooms, cream, Parmesan and parsley.
   
   Stir until cheese is melted. Serve immediately.
   
   Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
   prepared for free-lance writer Barbara S. Dickson and family. The recipes
   are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
   www.detnews.com, 8/22/95)
  
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