HEARTY MUSHROOM RISOTTO
Everyone. I have tried my first hand at risotto. AND I HAVE WON! Victory is mine. Beyoncé’s Who Run’s The World rings in my head. It’s a Christmas miracle. HAPPY HOLIDAYS TO ANYONE AT THIS TABLE. RIGHT NOW.
Do not be surprised if you feel exactly like I do after finishing this meal.
What you will need:
1 1/2 cups of Arborio rice
3 cups of vegetable broth
1 tablespoon of olive oil
1 cup of oyster mushrooms, sauteed
1/2 cup of chopped onion
1 teaspoon of onion powder
1 diced garlic clove
1 teaspoon of parsley
Pepper and sea salt to taste
How to make the magic happen:
Heat olive oil in a medium skillet on Medium-High heat. Toss in garlic, chopped onion, and mushrooms. Skillet it up for roughly 2 minutes.
Add Arborio rice and the remaining ingredients and stir. Heat for 1 minute.
Pour 2 cups of vegetable broth. Cover and let simmer on medium heat for 10 minutes. Remove lid and stir in remaining vegetable broth. Cover and continue to simmer for 5 minutes. Remove lid and simmer, stirring for 5-7 minutes until liquid has mostly evaporated and rice is tender. Tasting is recommended!! Let stand for five minutes and serve.
JUMP UP AND DOWN IN YOUR KITCHEN. PUT ON BEYONCÉ. FEEL ALIVE.
And then sit down to eat. This risotto pairs well with flank steak, a glass of Malbec, playing footsies under the table with your man, holiday centerpieces, a cold winter’s night, and binging on holiday movie marathons.