A New Taste

When I was younger I absolutely despised mushrooms. The smell, the slippery texture, the weird taste – YUCK, I was very anti-mushroom to say the least. But then something very peculiar happened, I stopped being a picky 8 year old and started to embrace flavors and textures. I could eat mushrooms without wincing, they actually IMPROVED the taste of pizza. I was hooked. And here is a delicious recipe for Mushroom Risotto high in riboflavin, niacin, and selenium. A healthy a delicious dish!

                                                Gourmet Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons eSutras organics Extra Virgin olive oil
• 1 pound Portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• eSutras Organics Citrus Salt to taste
• eSutras Organics  eSutras Organics freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions:

1.       In a saucepan, warm the broth over low heat.

2.       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.

3.       Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth 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.

4.       Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste

Bon Appetit!