Mushroom Risotto
From tomkitten 15 years agoIngredients
- 1 Tablespoon butter shopping list
- 1/2 Teaspoon oil shopping list
- 1/4 cup smoked gouda cheese shopping list
- 1/4 cup fat free half n half shopping list
- 4 cups or more (If needed for texture of rice) of mushroom broth shopping list
- 1 cup Aborio rice shopping list
- 1 cup sauteed crimini mushrooms shopping list
- 1/2 white onion minced shopping list
- 6 cloves garlic, crushed and minced shopping list
- Seasonings: 1 Tablespoon oregeno shopping list
- Sea Salt- 1 pinch, more if desired shopping list
- Coarse ground black pepper shopping list
- Pinch cumin shopping list
- Top with toasted pinenuts shopping list
How to make it
- Prep the onions and garlic, set aside in separate bowls
- Prep the crimini, you can remove the stalks if you want. I soak them in lightly salted water for a few minutes, slice coarsely
- Grate the gouda and set aside
- Heat smaller saute pan with oil and saute crimini mushrooms for a few minutes
- Heat a large skillet or saute pan on med. heat with the butter and add onions
- Saute until translucent
- Add garlic, saute until you can smell the garlic ( 1 min.)
- Add Aborio, saute and stir until light brown
- Add 1 cup of broth and stir, let simmer but stir constantly
- Stir until rice has absorbed the broth and repeat *You must be stirring all the time, not violently, but just mixing the broth with the rice
- Continue until rice is desired texture, I do prefer a little bit aldente but you may like it tender so more broth may be required
- Add half n half and stir
- Stir in sauteed crimini mushrooms until heated through
- Add seasonings
- Finally add cheese
- Remove from heat and plate, top with toasted pine nuts.
- Yummy, Enjoy!
People Who Like This Dish 2
- gapeach55 Covington, GA
- chefmeow Garland, TX
- clbacon Birmingham, AL
- tomkitten FL
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