Mushroom Risotto

Ingredients

• Mushrooms

  Oyster, raw

  2 cup sliced or 172g

• Garlic

  Raw

  1 clove or 3g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Butter

  Unsalted

  3 tsp or 14g

• Shallots

  Raw

  2 shallot (medium) or 85g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Chicken stock

  Soup, home-prepared

  8 cup or 1.92kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Heat chicken stock in a small pot and keep on low heat.
2. In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
3. Add mushrooms, salt and pepper and cook 1 minute.
4. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
5. Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
6. Add rice mixing well until well coated and translucent, about 2 minutes.
7. Add wine, salt and pepper and mix well until it is absorbed into the rice.
8. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
9. Add mushrooms, parmesan cheese and parsley, mix well and serve.
10. Recipe by: Gina Homolka (source: https://www.skinnytaste.com/risotto-is-creamy-italian-rice-dish/)

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