Grandma G's Mushroom Risotto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup dried orzo pasta or 3/4 cup rosamarina pasta (looks like large rice)
• 1 lb fresh mushrooms
• 1 clove garlic, minced
• 1 tablespoon unsalted butter
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 6 ounces evaporated milk
• 1/2 cup shredded fontina cheese
• 1/4 cup slivered almonds
• 1/4 teaspoon dried tarragon leaves
• 1 tablespoon snipped fresh chives

Recipe

• 1 cook orzo according to package directions.
• 2 drain.
• 3 in a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
• 4 stir in cornstarch, salt, and pepper.
• 5 stir in milk.
• 6 cook and stir over medium heat until thick and bubbly.
• 7 add cheese, almonds, and tarragon; cook and stir until cheese has melted.
• 8 stir in cooked orzo.
• 9 transfer to a serving bowl; sprinkle with snipped chives.