Herb & Mushroom Risotto

Ingredients:

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1 Unit (750 Ml) Bones & Marrow Broth

2 Cups Shiitake Mushrooms, Sliced

1 Cup Cremini Mushrooms, Sliced

3 Tbsp. Olive Oil, Divided

2 Shallots, Chopped Fine

2 Garlic Cloves, Minced

3/4 Cup Arborio Rice

1/4 Cup White Wine (optional, sub for more broth) 

2 Tbsp. Fresh Thyme, Chopped Fine

2 Tbsp. Fresh Parsley, Chopped Fine

1/2 Cup Grated Parmesan Cheese

1 Tbsp. Unsalted Butter or Ghee

1/2 Tsp. Sea Salt, Divided

1/4 Tsp. Black Pepper

instructions:

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Add 2 Tbsp. Olive Oil to a large frying pan and preheat over medium high heat.

Once hot, add the Mushrooms, 1/4 Tsp. Sea Salt, Black Pepper and the Chopped Thyme; turn the heat down to medium and use a spoon to mix well.

Sauté the Mushrooms until they are fully cooked and just starting to brown, about 10 minutes.

When the Mushrooms are done, remove them from the pan onto a plate or bowl and set aside. Place the frying pan back on the element and turn the heat to medium. 

Add the remaining Olive Oil, Shallots and Garlic to the pan. Cook the Shallots and Garlic, stirring often, until they begin to turn translucent (about 5 minutes). 

While Shallots are cooking, add the Bone Broth to a medium saucepan. Turn the heat up to medium high and heat until it just begins to simmer. Once simmering, turn the heat down to low to keep warm.

Once Shallots and Garlic are soft, add the Rice to the pan and use a spoon to combine; allow the rice to toast lightly, stirring often, for about 5 minutes. Add the White Wine to the pan and use a spoon to remove any browned bits from the bottom of the pan. Allow the Wine to simmer until it has almost fully absorbed. 

Slowly add about 1/2 Cup of the Bone Broth to the Rice mixture (it should be gently simmering when you add it to the rice, if not, turn your heat up slightly).

Use a spoon to stir well and continue stirring until almost all of the liquid has been absorbed. Wait until the Broth has completely absorbed by the Rice before adding another 1/2 cup, continuing this process until the Rice is cooked through and you’ve used up all of the Bone Broth (about 20-25 minutes).

Once the Rice is cooked, add the mushrooms back to the pan, along with the Parsley, Parmesan and Butter or Ghee; stir well to combine. Taste and add more Salt, Pepper or Herbs to your liking. 

Serve this Risotto as a side dish or add a protein to make it a meal!