Trust the process... Making one of my favorite rice dishes- Wild Mushroom Risotto. Excuse the shaky cam- cooking with one hand and filming isnt easy lol. 1/2 cup of aborio rice 1/2 cup of wild rice 2 cloves of minced garlic 1 shallot minced 2 cups of vegetable stock 1 cup of sliced portabella mushrooms 1 tbsp of Worcestershire sauce 1 tbsp of butter 1/4 cup of Parmesan cheese 1. In a medium sauce pot. Bring 2 cups of vegetable stock to a boil. (Use can also use water and 2 bouillon cubes). Let simmer after heated 2. In a large skillet, sauté mushrooms in butter and Worcestershire sauce. Once cooked, remove from pan. 3. Pour 1 tablespoon of olive oil in skillet, insert garlic and shallot. Cook shallots until translucent. 4. Insert rice and let toast for 2 minutes in pan before ladling stock. 5. Important!!-- when ladling liquid, let the liquid cool throughout the rice and do constant slow turns. Rice will absorb liquid with each turn. 6. Once rice is fully cooked with broth. Fold in mushrooms into risotto. 7. Insert Parmesan cheese in pan and turn until cheese is melted into rice. 8. Enjoy!! Stick to the process and you will have a dish that will be a winner for dinner
Posted on: Fri, 05 Sep 2014 18:05:44 +0000
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