Mushroom Risotto

Feelin' fancy. So I made some risotto! (Don't ask what it was on the side of...less fancy.)

It sounds really intimidating, but I found a few recipes on AllRecipes that seemed pretty simple. The only hurdle is the stirring! It's a tedious process, but I just put something on Netflix and prep myself for a good forearm workout.

Stirring the risotto...

This is just the dish you need if you are looking to impress a special someone. :)


Mushroom Risotto

What You'll Need:

1 cup arborio rice
1 pound of mushrooms, sliced
1/2 onion, sliced
32 oz. low sodium chicken broth
1/2 cup dry white wine
2 tablespoons oil (I use coconut)
1/3 cup grated Parmesan cheese


How You'll Do It:

1. Heat 1 tablespoon of oil in a saucepan over medium high heat. Sauté the mushrooms and onions until cooked, set aside.
2. In a smaller saucepan, add the chicken broth and keep at a simmer.
3. Add another tablespoon of oil to the pan, and add rice. Coat the rice in the oil and cook until the rice becomes a pale golden color.
4. Add the warmed broth in 1/2 cup servings, stirring constantly. (It's a forearm workout!) Once the broth is absorbed into the rice, add the next portion of broth.
5. Keep stirring for about 45 minutes, or until risotto is creamy and cooked but still a little firm to the bite. (I'm not sure how other people like their risotto, but I like it cooked through a bit more.)
6. Turn off heat, add in mushrooms and onions and parmesan cheese.
7. Enjoy!


Looking forward to the 4th weekend, headed back to New York to spend time with family! And maybe do a little bridal gown shopping. :-D