Meatless Monday – mushroom risotto

Made mushroom risotto the other day. I like risotto, but I’m not too happy when I make it, because you gotta stand over the pot, continuously stirring and adding the stock a ladle at a time. It’s not complicated or too hard to prepare, just a bit cumbersome – but the results are great.

Ingredients – serves 2
1 cup of Arborio rice – it has to be Arborio – it’s starchy and when it cooks it releases the starch and creates a creamy-like texture that plain rice or long rice won’t.
6 oz. of mushrooms, sliced – I used a combo of shiitake and cremini
1 cup of minced onion
1 tbl of garlic, minced
1 tbl of green onion – the white part, minced
3 cups of stock – usually it’s chicken stock, but because this was meatless Monday, I used vegetable stock – which often has a tomatoey flavor
1 /4 cup of dry white wine
1 tbl of butter
A handful of grated Romano cheese
Olive oil
A handful of parsley
A handful of basil
Salt and pepper

You’ll need a saucepan, casserole – I’ve even used a Dutch oven. Pour the oil in the pan and heat over medium heat and cook the garlic, onion, green onion for about 3 minutes, until it’s golden – remember to stir constantly, so the onion and garlic won’t burn. After about 3 minutes, throw in the mushrooms and and stir and cook until the mushrooms start to brown – another 5 minutes or so. Add the rice and stir and cook until the oil coats the rice and it starts to become translucent – I like to toast them a little as well to get a nutty flavor. Once the rice is covered with the oil, pour in the wine and stir – the wine will probably cook off immediately. Add about 1/4 cup of stock and stir until it cooks away. Then start adding the stock, about 1/4 cup at a time, stirring constantly, and adding more stock once the liquid cooks away – you’ll be at the stove the whole time. Keep doing this, adding the stock 1/4 cup at a time , until you run out of stock and your rice has cooked, and the texture is thick and creamy.

Add the herbs and cheese as well as the butter and mix well. Serve with a small drizzle of oil. Oh, and enjoy.






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