Purdy

“The copper frying pan is piled high with glistening Mushroom Risotto. Though the dish needs no additional beautifying, we crowned it with a “turned” sautéed mushroom [see instructions in Basics section] and bordered it with sliced green pepper.” 

“NOTE: Canned beef consommé or canned chicken broth may be substituted for the Basic Beef or Chicken Stock. However, this is only an emergency substitute—good, but never quite as good as that you make yourself.”—The Creative Cooking Course (1982) 

CREATIVE COOKING MUSHROOM RISOTTO  

3 Tbsp butter (or vegan substitute)
1 small onion, sliced thin 
8 oz fresh mushrooms, sliced 
¾ C Sauterne (or other dry white wine) 
2 C yellow rice 
4 C chicken stock (preferably homemade—see recipes in Basics section) 
½ C grated Parmesan cheese, plus more if desired for serving Risotto (Omit for vegans)
1 large sautéed mushroom and green pepper strips (for garnish) 
Lemon juice (for serving Risotto, if desired) 

Melt butter in a large heavy skillet over low heat, add onion, and cook, stirring constantly, until transparent but not brown. Add sliced mushrooms and stir until mixed. Add wine, stir well, and simmer until most of the wine is evaporated. Add rice and cook over low heat, stirring constantly, for 5 minutes. Add 1 C stock, mix well, and cook until stock has been absorbed by rice, stirring frequently. Repeat with another 1 C stock. Add remaining stock, stir well, cover skillet, and simmer, stirring frequently, until all stock has been absorbed. “Cooking time is 25 minutes after first stock has been added.” Remove from heat, add ½ C cheese, and stir well. Cover and let stand 3 minutes. Garnish with a large sautéed mushroom and green pepper strips. Serve wit additional grated Parmesan cheese and lemon juice, if desired