MUSHROOM RISOTTO WITH BABY-PORTABELLA MUSHROOMS ENJOY DAN:

MUSHROOM RISOTTO WITH BABY PORTABELLA MUSHROOMS

                                                                                          By CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons butter

12 baby-portabella mushrooms, halved

1 onion, chopped

2 cups orzo pasta

2/3-cup brandy, vermouth, or dry white wine

3-4- cups chicken broth

1/3-cup grated Parmesan cheese

2 tablespoon fresh chives

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Melt 1 tablespoon butter over medium-high heat when sizzling.

2.   Add mushroom and onion sauté for about 8-10 minutes.

3.   Reduce heat to medium-heat add 2 tablespoons butter.

4.    Add orzo and sauté for about 2 minutes, stirring often.

5.   Add 3 cups of broth, and brandy; bring to a boil over medium-high heat.

6.   Reduce heat and simmer, stirring often, until pasta is tender 9-11 minutes.

7.   Add more broth as needed.

8.   Stir in grated Parmesan cheese and season with S-&-P.

9.   Spoon risotto into bowls and sprinkle with fresh chives.

ENJOY DAN:                                  BON-APPETITE!!