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
- heat butter and 1 tsp olive oil over low heat, slice shallots thinly and cook them slowly to caramelize them
- 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
- add one cup of broth stirring continuously
- add additional cups as the liquid gets absorbed
- cook risotto for 40 minutes, stirring often
- meanwhile season mushrooms with a drizzle of olive oil, a drizzle of coconut aminos and a bit of smoked sea salt
- grill (or bake on a sheet) them until well done, dice them once they cool
- when the risotto is done, season to taste with smoked salt and pepper
- add the sweet mini peppers and mushrooms
- garnish with sliced basil, parmesan and red pepper flakes
© 2018, domenicadreamsofcalamari. All rights reserved.
