When it gets cold and gross outside I always crave risotto. It just seems like such a good idea. Warm gooey rice with lots of fat and tasty ingredients mixed in. Then I spend 30+ minutes stirring the damn thing and I remember why it’s been so long since I made it. For a one pot meal on a weeknight it always takes too damn long. It usually turns out really good, but I’m so annoyed by the time I finally sit down that I don’t enjoy it much. Anyhow, the mashup tonight was tasty.
Thanks for the great step by step with photos! I’m planning to make broccoli mushroom risotto to take to church next Sunday.
I buy wild mushrooms from a local farmer who has been hunting mushrooms almost daily. She’s over 80 yrs old. When she doesn’t have any, I get organic mushrooms at local grocery store.
For regular mushrooms that contain decent moisture, I slice, rinse, drizzle with avocado oil (or spray) then toss with garlic salt, lemon pepper, chili powder, smoked paprika (which I forgot in today’s batch), and thyme. (Also a great seasoning combo for potato wedges).
If I’m using chicken of the woods mushrooms, I soak them in beer after dicing and rinsing before seasoning.
Today, I used my new Ninja Speedi and air fried the sliced mushrooms for 10 minutes at 390, reserving all the liquid separately.
Later this week, I will slog through the risotto and use the Ninja again if it’s large enough to accommodate the rice and veggies.
Thanks for the great step by step with photos! I’m planning to make broccoli mushroom risotto to take to church next Sunday.
I buy wild mushrooms from a local farmer who has been hunting mushrooms almost daily. She’s over 80 yrs old. When she doesn’t have any, I get organic mushrooms at local grocery store.
For regular mushrooms that contain decent moisture, I slice, rinse, drizzle with avocado oil (or spray) then toss with garlic salt, lemon pepper, chili powder, smoked paprika (which I forgot in today’s batch), and thyme. (Also a great seasoning combo for potato wedges).
If I’m using chicken of the woods mushrooms, I soak them in beer after dicing and rinsing before seasoning.
Today, I used my new Ninja Speedi and air fried the sliced mushrooms for 10 minutes at 390, reserving all the liquid separately.
Later this week, I will slog through the risotto and use the Ninja again if it’s large enough to accommodate the rice and veggies.
Cheers!