• ajummalife

Hearty Mushroom Risotto

(Difficulty Level: ✗ 1/2)

Its Friday night and needing a nice, heavy helping of CARBS!

I love me some risotto! But I realized I never make, just eat it!

The prep is a lot like how I would make my Korean-style rice porridge, only you don't want your risotto to be end up too mushy.

Check out the steps below and enjoy your CARB Friday!

Perfect for all you friends staying gluten-free and can easily adjust to be vegan.

INGREDIENTS:

- 2 pounds Fav Mushrooms (I used a mix of crimini, shitake, and oyster)

- 1 1/2 cups Arborio Rice

- about 1/4 Onion (small dice or brunoise) OR 2 Shallots

- 1 T Garlic. Minced

- 1/2 cup Dry White Wine

- Olive Oil

- 6 cups Low Sodium Chicken Broth

- about 1/2 cup Parmesan Cheese

- 2 T Unsalted Butter

- 1 T Heavy Cream (optional)

- 2 T Minced Chives

- salt and pepper to taste


INSTRUCTIONS:

- add olive oil to your pot / pan and add in your sliced mushrooms and saute till softened. remove and set aside.

- add a little more olive oil and add your diced onion / shallots and garlic and saute until softened. then add your rice. stir your rice around until it starts looking translucent.

- add your white wine to your onions, garlic, rice mixture and stir around until it looks like all your white has been absorbed.

- start adding in your broth about 1/2 a cup at a time. i like to add in a little bit of my mushrooms back in so it infuses a little more of the mushroom earthiness.

- keep on adding broth as needed and continue to stir. it'll take about 15 - 20 minutes to get your rice to the right consistency. want it to come out AL DENTE (with a little bite), and not mushy

- once all complete and used up your broth, add in the rest of your mushrooms and finish with your butter and heavy cream. add more if you want richer.

- mix in your grated cheese (as much as you like)

- mix in some of your chives (use as much as you like), i use the rest to garnish at the end

- don't forget to add salt and pepper to taste!!!


TIPS:

- be sure you taste before serving. want to be sure you have enough flavor!

- my risotto didn't sit well over time and got mushier, so would suggest serving as soon as you can instead of thinking of it like a casserole dish where you'd heat it up later

- otherwise a pretty simple dish! would totally make again on a crisp day where i want something nice and hearty!


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