-1 container Bones & Marrow Bare Bones broth
-2 cups sliced shiitake mushrooms
-1 cup sliced cremini mushrooms
-3 tbsp olive oil, divided
-2 shallots, chopped fine
-2 cloves garlic, minced
-3/4 cup Arborio rice
-¼ cup white wine (optional, sub more broth if not using)
-2 tbsp fresh thyme, chopped fine
-2 tbsp fresh parsley, chopped fine
-½ cup grated parmesan cheese
-1 tbsp unsalted butter or ghee
-½ tsp sea salt, divided
-¼ tsp black pepper
-Add 2 tbsp olive oil to a large frying pan and preheat over medium high heat. Once hot, add the mushrooms, ¼ tsp sea salt, black pepper and the chopped thyme; turn the heat down to medium and use a spoon to mix well. Saute 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 ½ 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 ½ 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 cheese 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!
Recipe by Alaina Yvon-Moreau