Mushroom & bone broth risotto
With fall having turned into winter without any warning, Edmonton feels cold and disconnected to me. Snow fell in October & just when I thought I was getting a handle on fall weather, we got hit with multiple inches of sticky, wet winter mess.
If you can't tell yet, winter isn't one of my favorite seasons. I'm usually one to take off and travel at the first sight of snow. This year however, it's different. There will be no evasion, no escape.
Instead of a plane ticket, I've opted on remaining rooted here and make the most of it. An experience in the name of science, if you will.
I've turned my nomadic soul towards local, season fare and found that I can travel just as much without ever leaving the comfort of my kitchen. Today, we take to Italy with this scrumptious risotto that will turn even the most finicky eater into an instant fan.
I used Bo & Marrow broth to make it, and if you're a local I really recommend that you try it. If not, your favourite broth or homemade stock will do the trick.
MAKES 2 PORTIONS
1 1/4 C arborio rice - you can substitute with just about any short grain rice
1 medium size onion, finely chopped
6 garlic cloves, finely chopped
1/2 t chili flakes
6 C beef stock (or veggies stock)
2 C white mushroom, cleaned and chopped
1 bunch broccolini, chopped
5 asparagus stalks, chopped
1/4 C grated Parmesan
2 T butter
1 T olive oil
Salt & pepper
PREP 10 MINS + COOKING 40 MINS
First, get your stock up to a low boil as you will be incorporating it hot
Next, your olive oil and onion to a medium sized pan
Once your onions are nice and browned but not burnt, add a tiny splash of stock as well as your garlic, chili flakes & 1 T of butter
When your mixture becomes fragrant, it's time to to add your chopped up mushroom, these will take a good 10 minutes to release their water
Once your mushrooms have been sweated, its time to add in your rice along with 1 ladle full of stock
The rice will drink up all of the stock. Once it's all gone you can add another ladle.
Do this until there is no stock left & the rice has become creamy.
At this point, you can add the last of the butter, the Parmesan, asparagus & the broccolini
Once the broccolini has turned bright green, it's ready to serve