Chef Marianne Miller from Saga Cooking School talks about how Groupon helped her avoid layoffs … and makes the perfect risotto.
The Perfect Risotto by Chef Marianne Miller
• 4 cups chicken broth
• 1/2-ounce sliced mushrooms
• 1/8 cup unsalted butter
• 2 tablespoons olive oil
• 1/2 cups finely chopped onions
• 2 garlic cloves, minced
• 1/2 cups Arborio rice or short-grain white rice
• 1/3 cup dry white wine
• 1/4 cup frozen peas, thawed
• 1/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional
Melt the butter in a heavy large saucepan over medium heat. Add olive oil Finely chop the mushrooms and onions and add to the saucepan.
Add the onions and saute until tender. Add the mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste