Leek And Mushrooom Risotto With Green Beans

1. 1

   Bring chicken stock to simmer, reduce to low heat.

2. 2

   Heat 1 oz of butter in large, heavy sauce pan over medium heat. Add onion and saute without browning, until translucent.

3. 3

   Add the rice to the onion and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until completely absorbed.

4. 4

   In a medium saute pan, add the remaining butter, leek and mushroom. Saute vegetables until leek is tender. Set aside.

5. 5

   Once the rice has absorbed the wine, add about 4oz of hot stock, stirring frequently. Add another 4 oz of stock to rice, after initial liquid has been absorbed. Repeat until stock is gone and rice is tender (about 20 minutes).

6. 6

   Remove sauce pan from heat, stir in the sauteed vegetables and green beans.

7. 7

   Stir in the cheese, 1 oz at a time to desired taste.

8. 8

   Serve warm.

No additional tips available.