---------- 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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