Making a risotto is an easy task if you have the right ingredients. I love it because it makes a lot so you always have leftovers for the next day’s lunch!
1 1/2 c. arborio rice (or short grained rice- I used the short grain brown rice in the WF Bulk Bins)
1 quart stock (veggie or chicken- your choice!)
2 c. water
2 T Butter
1 T Olive Oil
1 Shallot finely chopped (use 1/2 onion if you don’t have shallots)
2 garlic cloves finely chopped
10 oz baby bella mushrooms (pulsed in a food processor or finely chopped by hand)
1/2 c. grated Parmesan cheese
Do as the French do and prepare (chop, slice, etc) all ingredients first!
pour 1 quart stock and 2 c. water into a saucepan and heat on low…leave alone.
Add butter and olive oil to a large saucepan; saute garlic and shallots until brown. Add mushrooms and saute for 5 minutes until most of the liquid absorbs. Add rice and toss in mixture.
Now, the tricky-ish part…Add broth 1/2 c. at a time….Add 1/2 c., stir until absorbed, and repeat until almost all broth is gone and rice is chewy (and delicious!)
Add cheese and season with salt and pepper…stir, let cool a bit, and enjoy!
I enjoyed my portion with a side salad dressed with Orange-Champagne Vinegar and Olive Oil. :)
I’m off to catch up on some of the shows I missed and get my things together for tomorrow. Night!