Portabello Risotto

Written by Published on in Pasta, Vegetarian
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Ris-otto or Ris-awe-tto…Lol, we’re not going to argue how to pronounce this incredible Italian dish but rather we’d like to celebrate with you it’s absolute greatness. The union of arborio rice and portobello mushrooms within the Italian palate is something so incredible. It’s absolutely amoré.

Did we mention that we LOVE risotto? Our husbands love risotto, our kids love risotto and we’re pretty sure if you’ve never tasted risotto… you’ll love risotto!!! This famous dish is known for it’s comfort and complex layers of taste. We promise this recipe will deliver exactly that.

We know some of you are scared to make risotto. You hear consistently that it’s hard and requires a ton of effort…we’re hear to tell that this isn’t true. This renowned comfort dish can be enjoyed in your very own kitchen, or even eaten curled up on a wintery friday evening on your couch. Put your slippers on and lets get going…no judgment on the toes.

Slippers on?… You need to set your stove up with a large pot and a deep sided, heavy bottom pot. Begin by simmering vegetable stock in the large pot and melting butter in the deep sided, heavy bottom pot.

Add the minced garlic and onion to the butter and saute for approx 3 min. Or until onions are clear.

Oh ya…look at that pure bliss! Can you smell the melting butter and garlic?!? Amazing. Ok, you’re ready to pour the rice and start stirring. Cook this also approx 3-4 min until it’s translucent too.

This is now were the magic truly begins. Add the wine and pour yourself a glass too! Once the liquid has absorbed, turn the heat to low and add a “ladle or two” of the warmed stock and continue to stir. Have a sip of wine and add another ladle, stir…have a sip of wine and add another ladle, stir.. and repeat…

While this magic is happening, we firmly believe you can multitask and cook up the mushrooms and your optional protein if you’re doing so. However, you need to make the risotto your priority and check back in to stir every 10-15 seconds. Melt more butter and fry the mushrooms with soya sauce with one hand and stir the risotto with the other.

If the laddling, stirring and drinking of wine is all you can really handle, call one of your best friends for company and moral support at the stove. Maybe they can cook up the mushrooms?! We promise this makes it even taste better.

Once all the stock is added and liquid is absorbed (about 30-40 minutes), add the parmesan cheese and mushrooms. Stir until cheese melted.  

Portabello Risotto
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Portabello Risotto

Recipe by cutcookingCourse: PastaCuisine: ItalianDifficulty: Moderate
Servings

6

servings
Prep time

3

minutes
Cooking time

45

minutes

Oh sweet risotto, an Italian love affair. There’s really nothing quite like a warm comfort food on a cool winter’s day. This portabello mushroom risotto is exactly that. Love at first taste. It’s complex layers and simple origin, pairs for the win!

Ingredients

  • 8 cups gluten-free vegetable stock

  • 2 cups gluten-free arborio rice

  • 1/2 cup minced shallot

  • 3 cloves minced garlic

  • 1/2 cup butter

  • 1/2 cup white wine

  • 1 cup grated parmesan cheese

  • 1/4 cup butter (melted for mushrooms)

  • 2 tbsp. gluten-free soya sauce

  • Option add grilled chicken, beef or tofu

Directions

  • Fill medium sauce pan with vegetable stock and begin heating.
  • Melt butter in additional pot, a smaller stock pot. Add minced garlic and onion. Saute for approx 3 min until onions translucent.
  • Add arborio rice to stock pot and start stirring! Cook until rice is also starts to go translucent. Approximately 3-4 min.
  • Add white wine and stir well. Once liquid is absorbed, turn heat to low.
  • Begin adding approximately 1-2 “laddles” of hot vegetable stock from pot and continue to stir.
  • While rice is cooking, add 1-2 laddles of stock, stir and continue to add another 1-2 laddles when liquid is absorbed each time.
  • Melt 1/4 cup butter in separate frying pan. Add mushrooms and soya sauce. Cook on medium/ low heat until mushroom browned and cooked through till soft. If adding an additional protein, also grill or fry at this time.
  • When all broth is added and rice thoroughly cooked, combine parmesan cheese, cooked mushrooms and stir until cheese is melted.
  • Option*- Top with your favorite meat/protein such as beef, chicken or tofu as preferred.
  • Enjoy this Italian hug, Stacey and Meg

You’re Friday nights will never be the same. Pour another glass…Amoré.