Mushroom Risotto
Creamy, hearty, delicious and vegetarian friendly! This mushroom risotto brings all the umami flavor and sophistication that your favorite Italian restaurant does, but from the comfort of your own home. The best part? All this flavor is a one-pot dish.
Ingredients
4 tablespoons California Olive Ranch 100% California
1 1/2 pounds mixed mushrooms, sliced
1 teaspoon salt
Dash ground black pepper
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 1/2 cups uncooked Arborio rice, rinsed
2/3 cup dry white wine
5 cups vegetable or chicken broth
1/2 cup freshly shredded parmesan cheese, plus more for topping
Fresh parsley, for topping
Instructions
1. In a large skillet or dutch oven, over medium heat, add 4 tablespoons of California Olive Ranch 100% California.
2. Add cleaned and sliced mushrooms, chopped onion and black pepper
3. Sauté until cooked, about 10 minutes
4. Add in garlic, thyme and arborio rice- cook for 1 minute to toast
5. Add in dry white wine and stir
6. Let cook for 2-3 minutes, until wine cooks down
7. Add in broth, one cup at a time, stirring constantly, waiting a moment for broth to absorb before adding the next cup.
8. Cook until rice is cooked and creamy
9. Mix in parmesan cheese, stir well
10. Top with fresh, chopped parsley and more parmesan chees