{"id":20952,"date":"2015-08-31T23:43:48","date_gmt":"2015-09-01T04:43:48","guid":{"rendered":"https:\/\/myhalalkitchen.zdoeuih2-liquidwebsites.com\/?p=20952"},"modified":"2024-03-23T16:53:41","modified_gmt":"2024-03-23T23:53:41","slug":"mushroom-risotto","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/mushroom-risotto\/","title":{"rendered":"Mushroom Risotto"},"content":{"rendered":"

If you’ve never had Risotto<\/strong><\/em><\/a>, now’s the time to try it. Yes, it’s most popular as an Italian style rice<\/a>, but anyone can make it. Actually, I think it’s even easier to make than some of the other types of rice<\/a>, the only difference being that you should <\/em>spend a lot of time stirring it while it cooks. <\/p>\n

\"Mushroom<\/p>\n

The ingredients are simple: salt (I used Himalayan but you can use any, (especially sea salt<\/a>) and pepper, fresh parsley<\/a> (flat or curly), garlic, mushrooms, Saffron Road’s Artisan Roasted Chicken Broth<\/a>, butter<\/a> and olive oil<\/a> and of course the great Italian rice<\/a>, risotto. <\/em>
\n\"Ingredients<\/p>\n

It’s so easy to make and some people enjoy it as a meal all its own, otherwise it makes a wonderful <\/em>side dish for any season. If you don’t like mushrooms you can even make it with other veggies like chopped asparagus. Want it vegetarian? Make it with Saffron Road’s Classic Culinary Vegetable Broth<\/a> instead. Either way, it’s delicioso<\/em>! <\/p>\n

\"Mushroom<\/p>\n

Bismillah & Buon Appetito!<\/em><\/p>\n

INGREDIENTS<\/p>\n

\n

20 ounces button or Crimini mushrooms<\/a> (2 small packages)<\/p>\n

2 tablespoons  butter<\/a> (salted is fine if you pull back on the salt later in the recipe. Taste as you cook!)<\/p>\n

3 cloves garlic<\/a>, minced (be sure it is either organic or at least not bleached white on the bottom. There should be some hair\/roots on the bottom of garlic to ensure it has not been bleached)<\/p>\n

1 cup arborio rice (risotto<\/a>)<\/p>\n

1\/2 cup half & half<\/p>\n

1.5 cups chicken or vegetable broth<\/a> (if you don’t have this, just make it with filtered water) <\/p>\n

1 teaspoon sea salt <\/a>(I’m biased towards the Sicilian ones, but any good quality one is fine)<\/p>\n

1\/2 teaspoon ground black pepper<\/p>\n

1 tablespoon fresh curly parsley, chopped<\/p>\n

Parmesan cheese, <\/a>freshly grated<\/p>\n

DIRECTIONS<\/span><\/p>\n

\n

Wash mushrooms thoroughly by placing in a bowl with fresh cool water. Swish the mushrooms around and rub the tops with your thumbs to remove any dirt. Lift the mushrooms out of the water as opposed to pouring the water out. Brush off any excess dirt with a towel and dry them completely so they will brown properly when cooking.<\/p>\n

In a large Dutch oven or pot, heat the butter over medium flame. When it froths, add the olive oil, mushrooms and garlic, cook until all of the liquid from the mushrooms evaporate completely and they begin to brown.<\/p>\n

Add the rice and cook for about 1-2 minutes, stirring the whole time. Add the half and half, broth, salt, pepper and parsley. Cook, uncovered, for 20 minutes, stirring continuously. Cover with a lid to finish cooking, about an additional 5-10 minutes on low.<\/p>\n

Remove from heat and sprinkle with freshly grated Parmesan cheese upon serving.<\/p>\n<\/div>\n

By Yvonne | My Halal Kitchen<\/div>\n
 <\/div>\n<\/div>\n
\t\t
<\/div>\t
Mushroom Risotto<\/div>\t
2015-08-31 22:00:14<\/div>\t\t
Serves 4<\/div>
You don't need to be a gourmet Italian cook to enjoy classic Italian cuisine. With this quick and easy recipe, you'll be able to savor restaurant-style risotto in no time at all.<\/div>\t
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Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
    \t\t\t\t
  1. 20 ounces button mushrooms (2 small packages)<\/li>\t\t\t\t
  2. 2 tablespoons butter<\/li>\t\t\t\t
  3. 3 cloves garlic, minced<\/li>\t\t\t\t
  4. 1 cup arborio rice<\/li>\t\t\t\t
  5. 1\/2 cup half & half<\/li>\t\t\t\t
  6. 1.5 cups Saffron Road Artisanal Chicken Broth<\/li>\t\t\t\t
  7. 1 teaspoon salt<\/li>\t\t\t\t
  8. 1\/2 teaspoon ground black pepper<\/li>\t\t\t\t
  9. 1 tablespoon fresh curly parsley, chopped<\/li>\t\t\t\t
  10. Parmesan cheese<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
    \t\t\t
    Instructions<\/div>\t\t\t
      \t\t\t\t
    1. Wash mushrooms thoroughly by placing in a bowl with fresh cool water. Swish the mushrooms around and rub the tops with your thumbs to remove any dirt. Lift the mushrooms out of the water as opposed to pouring the water out. Brush off any excess dirt with a towel and dry them completely so they will brown properly when cooking.<\/li>\t\t\t\t
    2. In a large Dutch oven or pot, heat the butter over medium flame. When it froths, add the olive oil, mushrooms and garlic, cook until all of the liquid from the mushrooms evaporate completely and they begin to brown.<\/li>\t\t\t\t
    3. Add the rice and cook for about 1-2 minutes, stirring the whole time. Add the half and half, broth, salt, pepper and parsley. Cook, uncovered, for 20 minutes, stirring continuously. Cover with a lid to finish cooking, about an additional 5-10 minutes on low.<\/li>\t\t\t\t
    4. Remove from heat and sprinkle with freshly grated Parmesan cheese upon serving.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      By Yvonne | My Halal Kitchen<\/div>
      Yvonne Maffei https:\/\/myhalalkitchen.com\/<\/div>\t\t<\/div>\n\t<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      If you’ve never had Risotto, now’s the time to try it. Yes, it’s most popular as an Italian style rice, but anyone can make it.…<\/p>\n","protected":false},"author":1,"featured_media":20954,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[71,1241,104,111],"tags":[2765,1714,990,3288,1043,3143,3144],"yoast_head":"\nMushroom Risotto - Yvonne Maffei - Making Global Cuisine Halal<\/title>\n<meta name=\"description\" content=\"My Halal Kitchen is a halal food and cooking blog featuring culinary tips and healthy halal recipes anyone can make and demonstrating how any cuisine can be made halal. wholesome living, quick recipes, vegetarian, vegan, gluten-free, food photography, food industry, nutrition, Recipes, Culinary Tips, Aprons, Clean Your Kitchen Green book on eco-friendly cleaning, E-books, Kitchen Gadgets, Table Linens\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myhalalkitchen.com\/mushroom-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom Risotto - 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