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Mushroom Risotto
Risotto has always seemed like it would be so difficult to make; it's no wonder when you see all those famous Venetian chefs spending their lives perfecting the craft of risotto. While there are certainly more advanced versions, you can easily make a delicious take on this Italian favorite without the unnecessary hoopla.
While you don't have to use shitakes for this, that nutty taste just cannot be beat. You can really use whatever mushroom that you have on hand.
INGREDIENTS
| 1 quart | organic vegetable stock |
| 1 tbsp | organic olive oil |
| 2 small | shallots, chopped finely |
| 2 | cloves garlic, chopped finely |
| 1 cup | Arborio rice |
| 1 tbsp | local butter |
| 1 cup | shitake mushrooms, chopped |
| ½ cup | grated Parmesan cheese |
| freshly cracked pepper to taste | |
PREPARATION:
- Heat up the stock so that it's not cold when you use it to cook the rice.
- In a separate large pan sauté the onions and garlic in the olive oil.
- Add in rice and cover with enough stock to soak the rice.
- About 10 minutes into cooking the rice sauté mushrooms in butter in a separate pan.
- Continue to stir until the stock has evaporated and ladle on another spoon full of stock. Continue this process for about 20 minutes, until the rice is cooked through.
- Add in cheese and stir completely.
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