Mushroom Risotto
Ingredients
- 1 cups Arborio rice 280g
- 16 oz fresh button mushrooms 440g
- 2 tablespoons grated Parmigiano Reggiano or parmesan cheese
- ¾ teaspoons dried thyme
- 1 teaspoons parsley flakes
- 4 cups water 950ml
- salt & pepper to taste
- cooking oil - enough to cover the bottom of your skillet
Instructions
- Slice button mushrooms into thin slices.
- Add the oil to a pan and heat it over medium-low heat. Once the oil gets hot, then add sliced button mushrooms. Saute the mushrooms by stirring often until the water has been released and mushroom become pale brown. Add Arborio rice and toast it by stirring frequently until lightly golden. Meanwhile, warm the water in the microwave.
- Pour in 1 cup of warm water, along with salt, parsley flakes, dried thyme, and pepper to the rice. Stir constantly until the water evaporates.
- Add another cup of water and continue stirring until it evaporates. Repeat this step with one more cup of water.
- Finally, add ½ cup of water. Stir constantly until the water evaporates. Taste it, and if the rice is not tender and creamy, add ½ cup of water, and continue cooking while constantly stirring. Adjust the salt and pepper in this step if needed.
- Remove from the heat, add finely grated Parmigiano Reggiano or parmesan, and stir until melted and combined.
Notes
You can substitute water for the allium-free chicken or vegetable broth if you prefer. This is optional, but if you are having problems with gallbladder or GERD I recommend making it with water.