Mushroom Risotto

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Risotto is just the perfect little dish: easy, feeds a crowd, simple ingredients, delicious, warm and more impressive looking than it is to make. Some might think it’s a tedious task adding liquid one ladle at a time, resulting in half an hour of stirring but I think it’s another positive. Get your mindfulness on and get to stirring! I like to make a half recipe of a Giada one but once you get the method down, you can make it your own with favorite veggies or other ingredients.

 

The Recipe (adapted from this Giada one)

  • 4 cups chicken broth
  • 2 Tbl butter
  • 2 Tbl olive oil
  • 1 cup finely chopped onions
  • 8 ounces mushrooms, finely chopped(could be a variety)
  • 2 garlic cloves, minced
  • 3/4 cups Arborio rice or short-grain white rice
  • 2/3 cup dry white wine
  • 1/2 cup frozen peas
  • 2/3 cup grated Parmesan
  • Salt and freshly ground black pepper, optional

The Method

  1. Bring the broth to a simmer in a heavy medium saucepan.
  2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes.
  3. Add the mushrooms and garlic and saute about 5 minutes until mushrooms are tender.
  4. Stir in the rice and let it toast for a few minutes. Add the wine (pour a glass for yourself); cook until the liquid is absorbed, stirring often, about 2 minutes.
  5. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often.
  6. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 20-30 minutes (the rice will absorb 3 1/2 to 4 cups of broth).
  7. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
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After the first cup of broth. It doesn’t start out so pretty.
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I made some croutons to go on top, seasoned with olive oil, salt, pepper, oregano, basil and garlic powder. A yummy addition to the meal.
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It is SO worth all the stirring!
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