Course: Dinner. Cuisine: Italian. Cooktime: 30 Minutes
We always want to make quick and delicious meals right? And with little ingredients in the house and an expensive grocery list, it isn't always that easy. But it actually can be with this fairly quick, easy, and inexpensive Mushroom Risotto Recipe.
So what even is Risotto? If you come from a large Italian family, you may know the answer to this one. Or if you spent your youth backpacking through the hills of Lombardy, you've probably tasted the flavor at the source. But for those of us who have spent more time watching Food Network than traveling, let's dive into what it is.
Risotto is a creamy Italian rice dish, usually made with Arborio rice. This dish, if you choose to go on the journey with us to make it, will impress your guests and maybe even your hard-to-please step-mother who always seems to think your pork chops are "too dry". For this recipe we used Baby Bella mushrooms, however, you can use crimini, portobello, porcini, or a combination of all three.
For this recipe you will need the following:
2 Cups Baby Bella mushrooms (sliced)
1 clove garlic
2 cups arborio rice
1 TSP Olive Oil
3 TSP Butter
2 Shallots (minced)
8 Cups Fat-Free Chicken stock (or vegetable)
Salt and Pepper
1/2 cup grated parmesan cheese
4 TBSP chopped parsley
Instructions: Serving Size, 1 Cup. Calories, 278.
Heat Chicken Stock in a small pot and keep on low heat
In a medium-size heavy saucepan, saute garlic in 1 TSP olive oil
Add mushrooms, salt, and pepper, and cook 1 minute.
Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
Add butter to the pan and set flame to medium-low heat. Add shallots, saute about 1 minute.
Add rice mixing well until well coated and translucent, about 2 minutes.
Add Salt and Pepper and mix well until it is absorbed into the sauce.