Mind Over Matter

Hey y’all back at it again with another recipe for everyone. I don’t often cook risotto but every once in a while, I like to integrate it to my meals. This time I added shrimp as my topper but the recipe itself will strictly stick to the risotto. If you haven’t ever had risotto now is the time to try!! This rice dish comes from Italy and is usually cooked with some sort of broth until it reaches a creamy consistency. It’s a type of short grain that can absorb a lot of liquid without turning into mush. With lots of variations on risotto, today we’ll stick to the classic style.

Ingredients you will need are arborio rice for the risotto, chicken stock, olive oil, white wine, truffle oil, mushrooms, a few sprigs of chives and one shallot. You can also add some butter but I choose not to. I recommend prepping the mushrooms and shallot before you start cooking. Just make your life easier!

Step One: In a saucepan, you will heat up the chicken stock but do not reach the boiling point. Once hot just turn the stove off and cover with a lid.

Step Two: In a heavy bottom pot, heat with olive oil on medium-low. Sauté the mushrooms until browned, just about 5-6 mins. Then sauté the shallot for about 3 mins. Season with salt & pepper. Once cooked, set aside on a tray or plate.

Step Three: In the same pot, toast the arborio rice, add a tad bit more olive oil if need be. For this step it’s crucial you keep stirring! Do not let the rice burn!

Step Four: First ladle the white wine slowly into the rice. Once fully absorbed go ahead and ladle the chicken stock slowly until all of the stock has been used up. Let it cook for about 20-25 mins on medium heat. Once or twice check on it during the cooking time and give it a stir to prevent it from sticking.

Step Five: Once the timer is off, add in the cooked mushrooms and chopped chives. Then pour in the truffle oil and stir well to combine it all together. At this point you can also top it off with some grated parm cheese and more seasoning.

And there you have it, another recipe to add to the book. The name risotto may seem a little scary at first but I promise the recipe is simple enough for even the newest chefs! If you enjoyed reading this, drop a like and a comment! Thanks for stopping by and enjoy!

Prep: 5 mins Cook: 40 mins

Ingredients:

• 2 TBSP Olive Oil
• 1 Package of mushrooms (chopped)
• 1 Shallot (diced)
• 1 1/2 cup Arborio Rice
• 1 cup White Wine
• 4 cups Chicken Stock
• 1 TBSP Truffle Oil
• 3-4 sprigs of Chives (chopped)
• Parm Cheese (optional)
• Butter (optional)