| Real Life Recipes
Mushroom Risotto |
| Mushroom Risotto W/ Shiitake and Button mushrooms, sweet onions, garlic and herbs Melt in your mouth mushroom risotto combines the intense flavour of shitake with the earthy taste of button mushrooms. Add sweet onions, garlic, and herbs for a dish that’s remarkably smooth and decidedly delicious. Serve 4 2 cups shitake mushrooms, washed & stems removed 2 cup button mushrooms, washed & sliced 2 cups orzo rice 4 tbsp olive oil 7 cups vegetable stock (good quality available in tetra packs at grocery stores, preferably without MSG) 1 large red onion, diced 4 cloves garlic, minced 1/2 tsp dried oregano 1 tsp dried basil 4 tbsp butter 1/2-cup fresh grated Parmesan cheese 1-cup fresh spinach, cut into ribbons In a saucepan heat the vegetable stock to keep warm as you make the risotto. Heat a large heavy skillet to medium-high. Add two tablespoons of oil and rice to the skillet. Stir rice for two minutes to ‘coat’ with oil. Add 1/2 cup of warm vegetable stock, stirring constantly until the liquid is absorbed into the rice. Repeat this process always adding 1/2-cup warm stock at a time until the rice becomes starchy and soft. Remove from heat and set aside. In a separate skillet, heat to medium-high. Add the remaining two tablespoons oil, both kinds of mushrooms, herbs, garlic, and onion. Sauté until mushrooms are soft. Add the mushroom mixture into the cooked rice and stir. Add the butter and parmesan cheese and stir. Divide the mushroom risotto onto four plates and garnish each plate with fresh spinach ribbons. Serve immediately. |