Perfect on its own or as side to your favorite protein of choice- my personal favorite is Mushroom Risotto + a Juicy Ribeye!
Aromatic Mushroom Risotto
Perfect on its own or as side to your favorite protein of choice- my personal favorite is Mushroom Risotto + a Juicy Ribeye!
Ingredients
- 1 cup Arborio rice
- 3 ½ cups Vegetable/chicken stock Warm up
- 1 lb Baby Bella mushrooms
- 1 Shallot Chopped
- ½ cup White wine
- 3 tbs Olive oil For sautéing mushrooms and shallot
- 4 oz Mascarpone
- 2 tbs Butter
- ½ cup Parmigiano Regiano
- Salt To taste
- Peppers To taste
- Thyme Optional
- Chopped parsley For garnish
Instructions
- Wash, dry, trim and slice mushrooms and sauté in olive oil with salt, pepper and thyme; remove from heat with all the juices and set aside
- Add olive oil into the same pot and sauté shallot until translucent, add washed Arborio rice and wine and cook it down; add butter and salt and start adding warm stock gradually; 1/2 a of a cup at a time until it’s all absorbed
- Add mascarpone cheese and stir, then add in the mushrooms with the juices as you reserve some for the top; grate some Parmigiano Regiano and mix, finish with more mushrooms, Parmigiano Regiano, parsley and enjoy!
Tried this recipe?Let us know how it was!
