Mushroom Risotto
- about 1 pound of wild/exotic mushrooms
- 4 - 5 cups chicken stock (low fat and low sodium)
- 1 small onion or shallot chopped finely
- 4tbsp butter
- 3tbsp olive oil
- 3 cups arborio rice
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- Bring the chicken stock to a soft simmer. In a large pot saute the shallots in the olive oil and 1/2 the butter until just translucent. Add the rice and saute for 3-4 minutes (stirring constantly). Add 1/2 a cup of stock and stir until all liquid is completely absorbed. Add another 1/2 cup of stock and stir. Repeat this process for about 15-20 minutes, stirring frequently. Add the mushrooms and continue adding stock as it is absorbed for about 15 minutes longer. The rice should be 'al dente' and very creamy. Don't feel you need to use all the stock.
- When the rice is completely cooked remove the pot from the stove and add the remaining butter and the parmesan cheese. Add salt and pepper to taste.
- Serves 4-6
- Use the leftovers as a stuffing for zuchhini or peppers or form into cakes, coat in flour and fry gently until warmed through.
- For every one cup of cooked rice use:
- 1 cup milk
- 1/4 cup (or less depending on your tastes) sugar (raw sugar is great!)
- 1 egg
- pinch of salt
- 1 tsp. of vanilla
- ground cinammon (to taste)
- 1 tsp. butter (optional)
- Put the cooked rice and milk in a saucepan and heat until the milk is hot but not boiling. As the milk is heating mix the egg and sugar and whisk until well mixed.
- Add the egg mixture to the milk and rice and stir over low heat until the pudding is thick and creamy.
- When the pudding is to the consistency you like take it off the heat and add the vanilla (and butter if desired). Mix in cinammon to taste or sprinkle over top before serving.
- Serve warm, chilled or at room temperature. This pudding tastes wonderful topped with caramel sauce or whipped cream. You could also add some raisins to the milk and rice as you make this pudding.
- 1 cup of rice makes one large or two small servings.