Mushroom Risotto

Mushroom Risotto

This dish takes approximately 25 minutes of attentive cooking time but it is totally worth it.

For The Mushrooms
2 T First Pressed Extra Virgin Olive Oil

3 Cups of sliced Baby Portabello Mushrooms
Pinch of Salt and pepper

Heat the olive oil in a non stick skillet and add the mushrooms.  Let the mushrooms cook for 3 to 5 minutes until soft and set aside.

For the Risotto

2 T  First Pressed Extra Virgin Olive Oil

3 T of Finely Chopped Garlic
1 1/2 cups Arborio Rice

2 1/2 cups Organic Mushroom Stock (Pacific Brand)
1 1/2 cups Organic Low Sodium Vegetable Stock (Pacific Brand)

1 cup fresh filtered water
1/4 cup of Fresh Chopped  Parsley

In a saucepan, heat olive oil and garlic and saute for 1 minute.  Add rice and stir well.  Add the mushroom stock and stir until water is absorbed.  Add Vegetable stock 1/2 cup at a time until it is completely absorbed.  Add water 1/2 cup at at time until almost completely absorbed.   
Fold in the mushrooms and chopped parsley.  Season with salt and pepper to taste and serve immediately.

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