The lack of sunshine is making my body crave comfort food. Everyone has their own sense of comfort. Macaroni and cheese is high up on my list, as is spaghetti and meatballs and clam chowder. Yum! This weekend though I was struck by the thought of mushroom risotto. I couldn’t get it out of my head.
I have seen risotto recipes with nice spring veggie. However, for me, risotto is a bit heavier and cheesy. I haven’t made risotto for quite a long time. After looking through a few basic recipes I came up with this simple version.
4 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1/2 onion, diced, divided
2 garlic cloves, minced, divided
1/2 crimini mushrooms, sliced
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup fresh Parmesan cheese, grated
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
Now, with a ladle, add 1 cup of the broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.