Mushroom Risotto

Risotto may take a bit to set up, but it is worth the effort. Make sure to cook the rice on medium heat so the rice grains get cooked all the way through. Don’t rush this! Feel free to top the rice with lightly pan-fried mushrooms for an added savory kick.
By / Photography By Brent Harrewyn | April 19, 2016

Instructions

Serves 6
 
Ingredient
2 tablespoons extra-virgin olive oil
2 shallots, diced
4 cloves garlic, minced
10 ounces mushrooms (variety of cremini, portobello, white, etc.), sliced thin
1 cup Arborio rice 
4 cups Bone Broth (see below)
1 teaspoon chives
½ teaspoon parsley
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese, optional 
 
Heat oil in a large saucepan over medium heat. Add garlic and shallots and sauté for 2 to 3 minutes until shallots begin to turn translucent. Add mushrooms and sauté for 2 to 3 minutes to soften.
 
Add rice and stir to mix with mushrooms for 1 minute. Add 1 cup of broth at a time, stir frequently until all liquid is absorbed, then add the next cup, repeating until all liquid is absorbed. This takes about 20 minutes. 
 
Once all liquid is absorbed, add herbs, salt and pepper, turn off heat and allow to sit for 5 minutes to set. Stir in Parmesan cheese if desired. 
 

Bone Broth

Save all your leftover bones from wings, pork chops, whole chicken and turkey carcasses, etcetera, and store them in the freezer until you have enough to make broth. Do the same with vegetable scraps so as to be as resourceful as possible in the kitchen. You can also make this on the stovetop, just be sure you are home to monitor it.

Ingredients

3 to 5 pounds beef marrow bones (can also use bones from beef, pork, chicken, turkey, etc.)
1 tablespoon olive oil
2 tablespoon apple cider vinegar
6 garlic cloves, crushed
¼  teaspoon fresh ground pepper
2 to 3 bay leaves
Dash of salt
Vegetable scraps from onions, garlic, celery, carrots, etc.
Enough fresh, filtered water to cover bones by at least 1 inch

Directions

Preheat oven to 400°.

Place marrow bones on a lined baking sheet and toss in olive oil, roast in oven for 1 hour, turning once until evenly browned; this step is optional but makes for a rich flavor in your broth.

Place all ingredients in a Crock-Pot or slow cooker. Bring water to a simmer and cook covered at a low simmer for 12 to 24 hours depending on bone thickness (the thicker and denser, the longer you can cook). Occasionally skim off fat and foam while the broth is cooking, add additional water if needed to cover all the ingredients.

Strain broth into glass jars, allow to cool to room temperature and refrigerate (up to 7 days) or freeze (up to 3 to 4 months)

Repeat process 2 to 3 times or before the bones start to break down and become brittle.

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