Mushroom Risotto

An easy, but time-consuming recipe. For some reason, I have 4 boxes of arborio rice in my house, so I figured I’d make this.

Ingredients (I don’t really measure anything, so this is my best guess)
1/2 cup arborio rice
1 tbsp olive oil
1 medium onion, sliced thinly
3 cloves garlic minced
1 cup sliced button mushrooms
1 cup sliced chanterelle mushrooms
1/4 cup dry white wine
1L or so chicken stock
salt to taste
2 tsp butter

Let’s do it!
Pour the chicken stock into a pot on the stove and keep warm.

Heat up the oil on medium low in a deep, large saucepan and throw in the onions. Cook until soft, then add the garlic and mushrooms. Saute until everything is soft and brown, roughly 20 minutes.

Add the rice and saute until the rice is translucent. Add wine and stir until thick.

Ladle in some warmed chicken stock and stir. When the sauce starts to dry up, add some more and stir. Continue until the rice is cooked. Yes, this will require tasting. Lots of tasting.  This step takes a while, so pour yourself some wine and turn on the radio. You don’t need to continuously serve it. I would pour some stock in, stir it around, then load the washing machine. Then I would come back, put some more stock in and empty the dishwasher.

When the rice is done, fold in the butter.

That’s it! You can top with some chives or parmesan if you like. It’s an easy, filling meal that works well for lunch the next day. Serve with some other veggies to round out your meal. I sauteed up some zucchini and baked a sweet potato to add some much needed nutrition and variety to my lunch.

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