This is a creamy rice side dish, creamy & delicious. Risotto is actually the technique to make it; it is a bit time-consuming, but it is well worth the effort. I hope you enjoy it.
6-7 cup chicken broth, divided (use vegetable for vegetarian/vegan option)
2 tablespoon oil
3 tablespoon Earth Balance/Melt
1 large shallot, minced
2 cups Arborio rice
1 pound assorted mushrooms, sliced thin (I used white & baby bellas)
small bag of frozen sweet petite peas, thawed
Pour half of broth in a pan and heat over medium-low heat (hot but not boiling). In a skillet, add 1 tablespoon each oil and EB and melt; add mushrooms & cook until soft, about 2-3 minutes. Remove from pan & set aside. Add remaining oil; add shallot & cook until translucent. Add rice, stir to coat with oil & toast until a pale golden. Slowly add 1/2 cup hot broth, stirring constantly until fully absorbed.
Continue adding 1/2 cup hot broth, stirring continuously each time until liquid is absorbed, about 20 minutes. Reduce heat to low and add in remaining EB/Melt, mushrooms and peas; stir until well combined & heated through; season with salt & pepper & serve immediately.
Make step 1, then continue to add 1/2 cup hot broth to pan & stir until fully absorbed after each addition for 15 minutes. After 15 minutes, remove from heat & allow to cool & pour into a shallow baking pan, cover & refrigerate until you are ready to use – no more than 3 days.
When ready to serve: Pull rice from fridge ahead of time; it needs to be room temperature. Heat remaining chicken broth over medium-high heat (again, hot but not boiling); reduce heat to medium and add room temperature rice. Stirring constantly until liquid is absorbed & rice is done, about 5 minutes. Add remaining EB/Melt, mushrooms & peas; stir until well combined & heat through; season with salt and pepper, to taste. Serve immediately.
Have you ever had Risotto? What did you think of it, comment & let me know.