Mushroom Alpiste Risotto
15 Minutes Prep + 1 - 1 1/2 Hours Cooking
4 Servings (1 cup or 250 mL each)
Measure 1 cup (250 mL) alpiste into a fine mesh stainer. Thoroughly rinse and strain.
In a deep fry pan, melt 2 Tbsp (25 mL) butter. Add mushrooms and onions. Saute 5 to 8 minutes over medium-high heat.
Add wine and alpiste. Cook, stirring frequently until liquid is reduced by half (approximately 3 to 5 minutes).
Add 2 cups (500 mL) chicken stock. Bring to a boil, reduce heat, and cover. Cook until alpiste is soft (30 to 35 minutes).
Add the last cup (250 mL) of chicken stock. Cook and stir over medium heat until most of the liquid is absorbed (approximately 20 minutes).
Cover and let rest 5 minutes.
Stir in remaining butter and Parmesan cheese.
Garnish with green onion, if desired.
4 cups (1 L) white mushrooms, sliced
1 cup (250 mL) white onion, finely chopped
4 Tbsp (50 mL) butter, divided
1 cup (250 mL) white wine
1 cup (250 mL) alpiste
3 cups (750 mL) chicken stock, divided
3/4 cup (190 mL) Parmesan cheese
sliced green onion (optional)