Mushroom Risotto with Spring Onions & Fresh Parsley
Though I usually use brown rice to make nutritious risotto for my family, arborio rice is the ideal grain to use to make a creamy batch that retains a pleasant bite. The mushrooms sautéed in butter with fresh spring green onions, garlic and parsley in this version add lots of flavor and a rich, brown color to the finished dish. Homemade chicken stock and grated parmesan cheese help this risotto knock a boring pilaf right out of the running and paired very nicely with the Butterflied Rosemary Game Hens I made for a Valentine’s Day dinner for my family.
1 c. Arborio rice
1/2 c. green onions, sliced thinly
2 c. sliced button mushrooms– any mushrooms will do. Forest mushrooms would be wonderful.
1 clove garlic, minced
1/2 c. fresh parsley, minced
2 T butter
1 T extra virgin olive oil
5 c. chicken stock
1/2 c. parmesan cheese
Heat stock to boiling and reduce to just below a simmer.
Heat 1 T butter in a large saute pan. Saute rice in butter for 1 to 2 minutes.
Remove from pan and set aside. Add the remaining butter and olive oil to pan and heat over medium to high heat. Saute garlic until translucent, add scallions and mushrooms. Saute until mushrooms begin to pick up a little color, reducing heat if necessary, 3 to 5 minutes.
Add rice back to pan with the vegetables and saute for 1 to 2 minutes. Reduce heat to medium low. Add one cup of stock while stirring.
Continue cooking and stirring until liquid is absorbed. Add another cup of stock and repeat the process until all stock is used and rice is tender and creamy. The whole process takes between 30 and 45 minutes.
Stir in parmesan cheese.
Yield: 4 side servings