Risotto with Mushrooms

My recipe for Risotto with Mushrooms is a delicious, low-fat, low-sodium, creamy side dish.  The key to making great Risotto is the method, start with a great flavor base, add the Arborio rice, and then continuously add the hot liquids one ladle at time until each addition of liquid is absorbed.  You will need to keep stirring the rice while cooking to prevent it from sticking to the bottom of the pot.  The risotto is done when it is tender but still slightly firm (not mushy) and creamy.

Enjoy!

 

Risotto with Mushrooms

Makes 6-8 servings

5-6 Cups Chicken stock, no-fat, low-sodium variety (or unsalted)

2 Tbls. Extra virgin olive oil
1 Cup Diced onions, small dice
¾ Cup Diced celery, small dice
6-Ounces Cremini mushrooms, sliced about ¼-inch thick
½ Tsp. Dried thyme
2 Cloves of garlic, minced
2 Tbls. Dry sherry (do not use cooking sherry)
1 ½ Cups Arborio rice
3 Tbls. Grated Romani cheese
Salt and pepper to taste

Note:  If you are watching your carbs, be mindful of the portion size!

Bring chicken stock to a simmer in a saucepan.

 

Heat olive oil in a 3-qt. saucepan over medium heat.  Add the onions and celery, cook until onions are translucent.  Add the mushrooms, thyme and garlic; cook until the mushrooms give off their moisture, about another 8 – 10 minutes.  Then add the sherry and stir.

Add the Arborio rice and stir to coat.  Turn the heat down to medium high, add 1 large ladle (about ½ cup) of the simmering stock and stir.  Keep the mixture at a slow boil, stirring constantly.

As soon as the stock is absorbed, add another ladle of the stock, and stir until the liquid is absorbed.  Do not cover the pot. Repeat this process until the Risotto is tender.  You may not use all the chicken stock, as the Risotto may be done before the last of the stock is used up. The entire process will take about 25 – 30 minutes.

Once the rice is tender, remove the pot from the heat and stir in the cheese.  Add salt to taste as necessary.