Creamy Mushroom Risotto

 

Creamy Mushroom Risotto

 

Here you go, Mary!! Mmmmm.

I used to make a version of this risotto at one of the places where I used to cook. It is definitely a favorite and was a best seller. Taste testing every batch I made was no chore. 🙂 This rich and creamy risotto is just so so good. You can substitute your favorite mushrooms if portobellos aren’t your thing. Serve with a grilled steak and sauteed spinach or herb roasted chicken and carrots.

 

Saute mushrooms while rice is cooking and soaking up stock.

 

 


Creamy Mushroom Risotto

1 c. Arborio rice

1/4 – 1/2 c. White wine

2 – 2  1/2 c. Chicken, vegetable or beef stock

3 Tb. Olive oil

1/4 c. White Onion, diced

2 Tb. Garlic, diced

1 tsp. Thyme, dried

1/2 c. Leeks, chopped

1 Portobello mushroom, chopped

1 1/2 – 2 c. Crimini mushrooms, chopped

1/4 c. Parsley

1/2 c. Mozzarella Rice cheese, shredded ( Dairy eaters USE Parmesan)

Salt & Pepper to taste


Heat 2 Tb. olive oil in medium saucepan on high. Add white onion, garlic and saute for about a minute.

Reduce heat to medium high. Add rice and thyme, continue sauteing until rice is slightly translucent.

Stir in white wine. Once soaked into rice, stir in 1 cup stock. Reduce heat to medium.

In another small saute pan, heat 1 Tb. olive oil on medium high heat.

Add leeks and saute a minute or two. Add  mushrooms.

Saute until mushrooms are cooked. Turn off heat and let sit.

Continue adding stock to rice until fully cooked. Turn off heat. Add mushrooms.

Stir in cheese & parsley. Taste and season with salt & pepper.

 

Remove the gills of the portobello with a spoon.

 

 

Risotto Verde

 

Risotto Verde

 

Mmmm. Risotto. I love risotto. I perfected my risotto skills while I was working at a meal assembly business called The Cooking Cupboard. Every now and then, we would have a risotto on the menu. Our customers favorites were the Spring Vegetable or Portabella mushroom (recipe coming soon). I would make so much risotto at a time, it was amazing. There were times, I’d have up to six  5 quart pans on the stove, filled to the brim with creamy risotto.

This particular risotto came to be with just the ingredients I happened to have on hand. I served it with some gluten free Li’l Bites Smoked Sausages from Beeler’s Natural Ham ( http://www.beelerspurepork.com) and homemade gluten free flat bread (recipe coming soon).

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