Mushroom Risotto

Ingredients

2 cups canned diced tomatoes

3 cups chicken broth

2 tablespoons olive oil

350g fresh mushrooms, sliced

1 large red onion, chopped finely

4 garlic cloves, chopped

1 1/2 cups Italian Arborio rice

1/2 cup white wine (or chicken stock mixed with 2 teaspoons balsamic vinegar)

1/2 cup olives, sliced

1/2 cup grated parmesan cheese

Directions

1. In a saucepan, bring tomatoes and chicken broth to a boil. Turn heat off and cover.

2. In a cast iron pot, heat olive oil on medium heat. Add mushrooms and saute until tender and all liquids have evaporated. Remove from pot and set aside. 

3. In the same pot, add some more olive oil and cook onion and garlic, making sure to constantly stir so they do not stick. Once the onion and garlic are slightly translucent, add rice and mix well. Reduce heat to medium low and splash rice with some wine (or stock). Cook until all liquids have been absorbed.

4. With a ladle, add about 1/2 cup of tomato-broth preparation and stir constantly until all liquids have been absorbed. Repeat this step until all of tomato-broth preparation has been used up. Do not forget to stir constantly between each liquid addition, and liquid must be absorbed before adding more*.

5. Once all liquids have been added to rice, stir in mushrooms, olives and parmesan cheese. Cook for about 5 more minutes, so all flavours have blended.

6. Serve immediately!

*it should take about 1 hour to cook the risotto. If, after adding all liquids, rice is  not tender enough, add more chicken broth or some water.

Recipe taken from Les Delices de Pastene, Edition 125 ans, p. 96