Risotto is quick, easy and elegant! Easy to prepare and not hard to cook, it’s a good weeknight meal choice. Fresh mushrooms and almonds added a rustic flavor and melted chevre goat cheese added a zing!
I used a mixture of white and wild rice to give the risotto more texture. All white rice tends to be too squishy and using all wild rice makes the risotto crunchy. Mixing them creates the perfect meal.
1 cup white rice
2 cups wild rice mix
1 clove of garlic
1/2 cup crushed almonds
2 tbsp of butter
2 1/2 cups of organic, free-range chicken broth (Pacific Natural Foods brand is a good option)
1 teaspoon of rubbed dalmatian sage
Toast the almonds until golden brown. Set aside.
Chop the mushrooms in small slices and set aside.
In a large pan, melt the butter over medium heat and add crushed garlic, stirring until fragrant.
Add both types of rice and stir continuously.
Heat the rice until the white rice becomes clear, about 3-4 minutes. Don’t let it burn.
Add the sage and toasted almonds.
Keep the mixture over medium heat and slowly add the chicken broth, one 1/2 cup at a time. Once you add new chicken broth, stir it in but don’t add more until most of the liquid has been absorbed. Risotto is cooked slowly and carefully. Adding too much liquid at one time or stirring too much can make the too risotto sticky.
Keep stirring and adding chicken broth until all of it is absorbed by the rice and the rice is no longer hard. This should take 35-40 minutes.
As soon as the liquid is absorbed, add the chopped mushrooms and stir until mushrooms are cooked and wilt-y.
Your risotto is done! Sprinkle a bit more sage on top and add melted chevre goat cheese.
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique food and travel blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth at www.elizabethadan.com, on Twitter @stillaporcupine and on LinkedIn.