Similar to what we served this recipe with, this dish was inspired by our leftover mushroom rehydrating water from Maitake Tacos! We used some of that water along with some vegetable stock as the liquid to infuse our rice with a lot of flavour as it transitioned from dried rice into a creamy risotto! This meal was definitely a product of “never waste a byproduct” thinking, and it worked out really well!
We served this with our Smothered Mushroom Chicken (because we felt there just weren’t enough mushrooms on our plate with just the risotto?) and Roasted Brussels Sprouts and Cauliflower. However, this would go very well with grilled pork too…or even served as an entree!
Time: 50 Minutes
Ingredients (for 2 side dish servings):
- .5 Cup Arborio Rice
- .5 Cup Mushroom Stock
- 1.5 Cups Vegetable Stock (Can use 2 cups vegetable stock if you haven’t got the mushroom stock)
- 5-6 ounces of Cremini/Baby Bella Mushrooms
- Shallot
Method:
- Pour your mushroom water and veggie stock into a pot, and bring to a simmer.
- As your liquid heats, rinse and dice your mushrooms and shallot.
- Melt some butter in a large pot, and then add your mushrooms and shallot. Sautee for about 7-10 minutes until it caramelizes.
- Add your arborio rice to the pan, and allow to toast for a minute or two with your mushrooms and shallot.
- Pour in about a half cup of your liquid, and stir occasionally as the rice begins to absorb the water.
- When the water is absorbed, pour in another half cup of the liquid, and repeat the last step. Keep doing this a half cup of liquid at a time until your risotto has absorbed all of the liquid and is nice and creamy. You may need to simmer a little extra water/stock to add as a 5th half cup to reach your desired risotto texture.
- Plate, devour, and enjoy!
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