Since I made butternut squash risotto for Thanksgiving, I've been obsessed with trying new risotto combinations. Yes, my mom's side of the family is Italian, but we never made risotto for some reason. There was always an emphasis on pasta dishes instead of rices ones. But, I've come to learn how much I enjoy rice dishes and made this for Christmas Day dinner.
This recipe is vegetarian, vegan (depending on the wine) and gluten-free.
1 pound sliced baby bella mushrooms
1 onion chopped
5 cloves garlic
1 cup white wine
10 sun dried tomato pieces
1 1/2 cups arborio rice
3-4 cups vegetable broth
2 tablespoons olive oil
truffle salt (optional)
In a pot, heat the vegetable stock until it comes to a boil and then lower.
Finely chop onions and garlic. I used a mini-chopper because I was in rush since I was trying to cook several other things at the same time. Add the olive oil to a large pot and heat.
Once hot, add in the onion and garlic and season with a little salt and pepper. I had some leftover truffle salt and used some of that, too.
Keep stirring so the onions and garlic don't burn and lower the heat.
Add in mushrooms and stir everything together very well. Let cook for a minute or two and then add the white wine. Cover, lower heat just a bit and let cook for about 5-7 minutes, till the mushrooms get tender.
Chop up the sundried tomatoes, add them to the pot and stir.
Let cook until tomatoes become soft, then add the rice and mix to coat the rice with all the other ingredients already in the pot and let it absorb the wine and mushroom sauce.
Once the liquid in the pot is absorbed, add the hot vegetable broth by ladle-fulls, stirring until it's absorbed and then adding another ladle. Repeat until the vegetable broth is finished and the rice is plump and soft. (There have been several times I needed to heat more broth while cooking so that I could add it.
Season with salt and pepper and serve.
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