Mushroom Risotto

Have you read the book, Bread and Wine by Shauna Niequist? It’s one of my favorites, a book of wisdom mixed with Jesus and a recipe in each chapter! Her husband is gluten-free, so most of the recipes are, too, as is this risotto recipe. The most difficult thing about this is the need for constant stirring, so I only make it when I have an extra person on hand for the job. Our closest friends came to visit for a two short nights and we had to have some of this while they were here.

Mushroom Risotto

Olive oil

4 cloves garlic

1 onion

2 c arborio rice

1 c white wine

6 c chicken or vegetable broth (I use organic vegetable)

8oz mushrooms, diced

parmesan cheese

salt and pepper

Begin by pouring broth into a small pot over low heat to warm up and chop the onions to mid size. Let a thin layer – not too thin, but not a pool pf olive oil heat up in the stockpot, then add the onions. Let them soften for five minutes and add garlic, stirring for three minute. Add the rice and stir constantly, then the wine and continue stirring with a wooden spoon. When the wine is absorbed, add a cup of the warmed broth and continue stirring. Meanwhile, place diced mushrooms in another pot with butter to soften on low heat. Continue adding broth, one cup at a time to keep it from drying out, but also not drowning. The process can take 20-30 minutes, but you are waiting for soft rice with a bite in the middle, sometimes I overcook it. Add the mushrooms and their juices. Add a half cup of parmesan, some salt and pepper and fold it in, then top with more parmesan. This recipe is a great side dish to any meat.