Portabella Mushroom Risotto
| Yield: | 4 Servings |
| Categories: |
| 3 | tb | Butter |
| 2 | c | Sliced portabellas |
| Salt and freshly ground pepper, to taste | ||
| BROTH | ||
| 5 | c | Chicken stock |
| Soffrito: | ||
| 2 | tb | Butter |
| 1 | tb | Oil |
| 1/3 | c | Finely minced onion |
| RICE | ||
| 5 1/2 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1/4 | c | Heavy cream |
| 1/4 | c | Parmesan cheese, grated |
| 1 | tb | Chopped parsley |
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