20 Days of Easy Recipes ✨ Day 4: Easy Mushroom Risotto
Recipe:
2 tbsp olive oil
3 tbsp butter (for the end) can also use ghee
1 shallot, chopped fine
4 cups chicken broth (I am using @drkellyannpetrucci )
2 large garlic cloves, chopped fine
3 cups mushrooms, chopped
1.5 cups uncooked arborio rice
1/2 cup white wine, I use pinot grigio
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
Parsley, chopped (optional)
Parmesan cheese, grated (optional)
*Start by bringing a large pan and set to medium heat.
*Add your olive oil, and shallot and cook until fragrant, about 3 minutes.
*Add your garlic and sauté for an additional minute.
*Add your mushrooms, red pepper flakes, salt and pepper and cook on medium heat for 5-6 minutes until the mushrooms begin to soften and brown.
*Add your arborio rice and toast for about 2 minutes, stirring often.
*Deglaze the pan with your white wine and let simmer for about 3 minutes or until the wine has reduced by half.
*Heat your chicken stock on the stove.
*Begin ladling 1 cup at a time into your pan, stirring often on medium heat.
*Once the rice absorbs the broth, add another ladle and continue until the stock is gone.
*This process should take about 20 minutes in total.
*Once your rice is cooked and all broth has been absorbed add your butter and mix until just combined.
*Top with parsley and parmesan cheese.
*Enjoy right away!
P.S. this mushroom risotto pairs very well with the crispy beef cutlets from day 3!
Recipe:
2 tbsp olive oil
3 tbsp butter (for the end) can also use ghee
1 shallot, chopped fine
4 cups chicken broth (I am using @drkellyannpetrucci )
2 large garlic cloves, chopped fine
3 cups mushrooms, chopped
1.5 cups uncooked arborio rice
1/2 cup white wine, I use pinot grigio
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
Parsley, chopped (optional)
Parmesan cheese, grated (optional)
*Start by bringing a large pan and set to medium heat.
*Add your olive oil, and shallot and cook until fragrant, about 3 minutes.
*Add your garlic and sauté for an additional minute.
*Add your mushrooms, red pepper flakes, salt and pepper and cook on medium heat for 5-6 minutes until the mushrooms begin to soften and brown.
*Add your arborio rice and toast for about 2 minutes, stirring often.
*Deglaze the pan with your white wine and let simmer for about 3 minutes or until the wine has reduced by half.
*Heat your chicken stock on the stove.
*Begin ladling 1 cup at a time into your pan, stirring often on medium heat.
*Once the rice absorbs the broth, add another ladle and continue until the stock is gone.
*This process should take about 20 minutes in total.
*Once your rice is cooked and all broth has been absorbed add your butter and mix until just combined.
*Top with parsley and parmesan cheese.
*Enjoy right away!
P.S. this mushroom risotto pairs very well with the crispy beef cutlets from day 3!
- Категория
- Ризотто
Комментариев нет.