Recipe For Garlic Cremini Mushroom Risotto

My hubby is feeling a little under the weather today. I wanted to give him some comfort food. Risotto is one of his favorite dishes; I make it very often when it’s cold. It’s very creamy, cozy and hearty. The basics of the risotto is always the same, typically you’ll add 2 to 3 ingredients to the base to create your own signature risotto. 

1. Info for Garlic Cremini Mushroom Risotto

• Cook Time: unavailable
• Total Time: unavailable
• Servings: 6
• Calories: unavailable

2. Ingredients for Garlic Cremini Mushroom Risotto

• 3 tsp olive oil
• 4 Tbsp butter
• 3 tsp garlic, finely chopped
• 1 whole shallot, finely chopped
• 4 whole garlic cloves, halved
• 1 cup melon-seed-shaped pasta
• 2 cups arborio rice
• 6 3/4 cups low sodium vegetable broth, warm
• 1 tsp fleur de sel
• 2 tsp mushroom powder
• 2 tsp garlic powder
• 1/2 cup aged yellow cheddar, shredded
• 1/4 cup romano cheese, thinly shaved
• 1/3 cup parmesan cheese, + extra, to taste and for garnish
• 8 oz cremini mushrooms, sliced
• 1 tsp white peppercorns, freshly ground
• 3 Tbsp curly parsley, roughly chopped, for garnish
• 1 Tbsp Truffle oil

3. Directions:

1. In a deep saucepan, get garlic cloves golden in oil. Transfer the cloves on a plate and set aside. In the same saucepan, add shallot, stir until light golden, then saute the mushrooms for about 3 minutes. Add a teaspoon of salt and a tablespoon of parsley. Remove from the heat and transfer to the same plate with the garlic cloves.
2. In the same saucepan, add 3 tablespoons of butter and wait until it bubbles. Add the garlic until light golden, then add the pasta and rice. The butter should coat all the grains. Pour 1 cup of broth and stir constantly.
3. After bringing the liquid to a boil, add garlic powder and cheddar then lower the heat to medium low for about 15 to 20 minutes. Season with salt. Check the liquid and periodically add 1/4 cup of stock when all the liquid is absorbed.  Let simmer for another 15 minutes.
4. When rice is almost cooked, add mushrooms and parmesan cheese and remaining butter. Adjust seasonning with salt and pepper.
5. Spray some truffle oil and sprinkle parsley and more parmesan before serving.
6. Bon appétit!