Mushroom Risotto

Risotto is easy but is definitely a labor of love. That is why I only make it for people I love. This recipe is vegan but you can feel free to add parmesan cheese at the end if you wish. You can also skip the mushrooms and add in a green vegetable at the end such as peas or roasted asparagus. I like to simplify everything so I just microwave my broth to heat it instead of warming it in a sauce pan. If you have a 4 cup liquid measuring cup that works perfectly. You want to make sure that you are adding warm broth to the rice 1/2 cup at at time and stirring constantly. This is what gives the risotto it’s creamy texture. I usually just use better than bullion but if you have some store bought or homemade stock, use that.

Ingredients:

1 cup arborio rice

4 cups stock or broth (heat in microwave or on stove top)

1/2 cup white wine

1 lb mushrooms sliced

2 shallots diced

2 tbsp olive oil

1 tsp salt (I use herb salt but sea salt will also work)

Recipe:

1. Saute the diced shallot in olive oil for 2-3 minutes until soft. Add the salt and stir.

2. Add the sliced mushrooms to the salted shallots and saute until starting to brown and the mushrooms have reduced in size by half.

3. Stir in 1 cup rice and coat in mushroom juices and oil. Allow to toast for 1 minute.

4. Add the wine and stir until absorbed.

5. Add the broth 1/2 cup at a time making sure to stir continuously before adding more. You will see the mixture starting to become more and more creamy. The risotto with thicken a but as it cools.

Top with parsley to serve or parmesan cheese. Serve with the rest of the wine and some crusty bread.