I was craving for good Mushroom Risotto and amazingly, Cold Storage did not stock risotto! *how can it be??* After searching high and low, risoni caught my eye. With an experimental spirit, I decided to use that as an alternative.
I love the shroom and black pepper combination. The risoni did not absorb the chicken stock as well as risotto would though, and I have omitted the usual butter and cheese based on personal preference.
Kel took some getting used to eating risoni, he said it was like rice but also like beans, it is pasta but doesn’t feel like it in the mouth. Hah.
The following recipe is exactly the same for Risotto, just substitute the Risoni and you have perfect comfort food to stay in with. Roast Chicken was leftover from previous meal – just heat it up!
· 2 cups chicken broth
· 1 tablespoon olive oil, divided
· Portobello/white mushrooms, thinly sliced
· 1 small shallot, diced
· 1/2 cup Arborio rice
· 2 tablespoons and 2 teaspoons dry white wine
· sea salt to taste
· freshly ground black pepper to taste
· 1 tablespoon finely chopped chives
· 1 tablespoon and 1 teaspoon butter
· Parmesan cheese (of cos I omitted this)
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Heat 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add warmed broth bit by bit to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Serve hot with shredded roast chicken garnished with parsley.