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12 Days of Christmas Recipe Countdown: Wild Mushroom Risotto

INGREDIENTS:

1 teaspoon olive oil

¾ cup Arborio Rice or Brown Sushi Rice

1 cup Onion, finely diced

1 Tablespoon Garlic, minced

4 cups Low Sodium Chicken Stock

1 cup White Wine, Chablis or Chardonnay

2 cups Shitake mushrooms, stemmed and sliced

3 cups Crimini mushrooms, sliced

2 cups            Morel mushrooms dried, then rehydrated

1 ½ tablespoons Fresh Thyme, chopped

2 tablespoons Rosemary, fresh, chopped

½ cup Parmesan cheese, freshly grated

½ cup Half and half

½ teaspoon Salt

Ground Black Pepper, to taste

 

PREPARATION:

  • Preheat medium size sauté pan to medium high heat. (preferably, use a non-stick pan)
  • Spread olive oil around pan
  • Add diced onion and sauté until soft
  • Then add Arborio rice or brown sushi rice to pan and sauté with onions
  • Continuously stir.
  • Pour in ½ cup of the chicken stock.
  • Once the chicken stock has been absorbed in the rice, then add ½ cup of the white wine.
  • Continue this same process until the last ½ cup of chicken stock is left.
  • Add your mushrooms, thyme and rosemary to the risotto.
  • Once the vegetables soften, add the last half cup of chicken stock.
  • As that chicken stock gets absorbed into the rice, add your parmesan cheese, salt and pepper and stir.
  • Add half and half. *Optional, but it does give a little creamery texture and appeal to the risotto.

 

Chef’s Note: Many other vegetables can be used in place of the vegetables provided, such as zucchini, summer squash, asparagus, carrots, peppers, cherry tomatoes and different varieties of onions.

Serves: 8

Serving Size: ½ cup

Calories: 182

Fat: 5 grams

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