Serves 6
Ingredients
6 tablespoons unsalted butter, divided
8 oz baby bella mushrooms, washed & sliced
2 tablespoons olive oil
2 medium onions, diced fine (about 1 1/2 cups)
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 1/2 oz parmesano reggiano cheese, finely grated
Salt and pepper to taste
2 tablespoons parsley, finely chopped
Directions
In a medium pot, bring the Smart Chicken Classic Chicken Bone Broth and one carton of water to a simmer. In a separate 3-quart sauté pan or saucier, melt 3 tablespoons of butter over medium heat. Add mushrooms and cook stirring occasionally until mushrooms have released their moisture and the pan is almost dry. Add garlic and cook an additional 30 seconds. Transfer mushroom mixture to a bowl and keep warm.
Deglaze sauce pan with white wine (or water) and pour liquid into pot with Bone Broth. Melt 2 tablespoons of butter in a sauce pan with 2 tablespoons olive oil over medium heat. Sweat onions until translucent but not browned. Add rice to the onions and stir for about 3 minutes until all the rice is coated and edges of grains are slightly translucent. Add about 1/3 of the hot Bone Broth to the rice and cook until all liquid is absorbed stirring occasionally. Add the second 1/3 of the hot Bone Broth to the rice and cook until all the liquid is absorbed stirring more often. Add the remaining Bone Broth to the rice in 2-3 additions stirring constantly after each addition until all the broth is absorbed and rice is al dente (it may not use all the broth). Remove from heat and stir in mushroom mixture, remaining 1 tablespoon of butter, parmesan cheese, and parsley. Adjust seasoning with salt and pepper. Serve immediately.
Variations
Use other varieties of mushrooms from your farmers market (oyster, lions Maine, chanterelles, etc.)
Instead of adding the mushrooms to the rice, make a mushroom ragu or mushroom stew to serve over the risotto