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Chefs Daily Recipe for 2/09/2001 Recipe for Mushroom Risotto : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Shrimp, Steaks, Desserts, Swordfish, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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4 tablespoons butter
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic minced
8 ounces fresh mushrooms, thinly sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary
1 tablespoon minced fresh parsley
1 1/2 cups dry white wine
2 cups Arborio rice
1 teaspoon salt
1/2 teaspoon pepper
6 to 8 cups of chicken stock or 2 14 1/2 ounce cans broth mixed with 4 cups hot water
3/4 cup grated Parmesan cheese

In a large frying pan melt 2 tablespoons butter with olive oil over medium heat.  Add 1/2 cup onion and garlic and cook until onion is soft, 2 to 3 minutes.  Stir in mushrooms and cook until lightly browned, 3 to 4 minutes.  Stir in thyme, rosemary, and parsley.  Add 1/2 cup wine and cook until wine is absorbed, about 2 minutes.  Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Remove from heat and cover to keep warm.  Melt remaining 2 tablespoons butter in a large heavy saucepan over medium heat.  Cook remaining 1/2 cup onion until soft, about 3 minutes.  Add remaining 1 cup wine and cook over high heat until reduced to 1/2 cup, 4 to 5 minutes.  Add rice, salt and pepper and stir to coat evenly, allowing wine to be absorbed.  Add 2 cups chicken stock, reduce heat to medium and stir until stock is absorbed, 5 to 6 minutes.  Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center.  Process should take 15 to 18 minutes from time you add first stock.  Stir in reserved mushrooms.  Remove from heat and stir in 1/2 cup Parmesan cheese.  Pass remaining cheese on the side.

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