Smoky Portobello Risotto

I get very excited to got to Costco and see what’s new and this week they had… beautiful portobellos! I love love love mushrooms so it was an exciting find. We saw a recipe for a smoky mushroom risotto and loosely based this off of it, tweaking it with what we had. We added these mini peppers for a little flavor contrast and color.

{serves 4}

  •  1 1/2 cups arborio rice
  • 2 shallots
  • 1 tbsp plus 1 tsp olive oil
  • 1 pat butter
  • 3 small portobellos
  • 1/2 cup sweet mini peppers (optional)
  • pinch smoked sea salt
  • pinch black pepper
  • 3 cups low sodium bone broth (or chicken broth)
  • 1/2 tbsp coconut aminos

to garnish:

  • basil
  • red pepper flakes
  • parmesan
  1. heat butter and 1 tsp olive oil over low heat, slice shallots thinly and cook them slowly to caramelize them
  2. in a big pot over medium heat, heat 1 tbsp of the olive oil and coat the uncooked rice in the oil to lightly toast it
  3. add one cup of broth stirring continuously
  4. add additional cups as the liquid gets absorbed
  5. cook risotto for 40 minutes, stirring often
  6. meanwhile season mushrooms with a drizzle of olive oil, a drizzle of coconut aminos and a bit of smoked sea salt
  7. grill (or bake on a sheet) them until well done, dice them once they cool
  8. when the risotto is done, season to taste with smoked salt and pepper
  9. add the sweet mini peppers and mushrooms
  10. garnish with sliced basil, parmesan and red pepper flakes

© 2018, domenicadreamsofcalamari. All rights reserved.

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