Mushroom Risotto
(Veg, GF) • Serves 4
This is the most delicious risotto. Although this recipe calls for mushrooms, you can easily switch them out for green peas, butternut squash, pumpkin, or really any other vegetable or meat you like. In my opinion, the key to delicious risotto is minimal ingredients, fresh ingredients, and proper technique. When it comes to stirring risotto, you want to strike that balance between stirring often but not stirring too much. If you stir the rice too much it can become gluey, so you want to allow it to sit and simmer as well.
Ingredients Method
1 cup Arborio rice
3 - 4 cups veggie broth
⅓ cup dry white wine, or lemon juice
1 white or yellow onion, chopped
3 cloves garlic, finely chopped
½ cup parmesan cheese
3 tablespoons butter plus 1 tablespoon to finish the dish
3 tablespoons olive oil
1 pound wild mushrooms, sliced
¼ cup fresh parsley, chopped
Salt and pepper to taste
1. Heat veggie broth in a small saucepan on the side and keep warm throughout the cooking process.
2. Sauté the chopped onion and garlic with the butter at medium heat in a large pan until soft and translucent. Once onions begin to ‘sweat’, add salt and pepper.
3. Add sliced mushrooms and olive oil and sauté until mushrooms are soft.
4. Add the rice and stir, making sure the rice is fully coated in the fat (butter and olive oil) and mushroom flavors.
5. Increase heat and add the wine (or lemon juice), stirring continuously until the alcohol has cooked off, about 30 seconds.
6. Lower heat to medium and add the veggie broth in ¼ cup increments, stirring rice occasionally. Continue adding broth slowly and stirring for about 25 minutes, time may vary. When done, the rice should be slightly firm to the bite and you should be able to create a space as you draw a wooden spoon across your pan.
7. Add cheese when ready then top with parsley and a tablespoon of butter. Serve immediately.