Mushroom Risotto

Servings: 4-6 | Amount Per Serving: 1/4

Ingredients

1) 3 tablespoons olive oil
2) 1 small yellow onion, chopped
3) 2 cloves garlic, pressed or minced
4) 4 cups chicken or meat broth, divided
5) 1 cup brown arborio/short-grain brown rice
6) 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
7) 1 laurel leaf
8) ½ cup dry white wine, optional
9) 1 tablespoon salted butter, diced
10) 1 teaspoon sea salt, more to taste
11) Drizzle of soy sauce
12) Dry oregano and basil, to taste
13) Garlic powder, to taste
14) Onion powder, to taste
15) Nutmeg, to taste

Steps

1) Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion, oregano, and a pinch of salt.
Cook, stirring occasionally, for ten minutes, then add the minced garlic and laurel leaf.
Cook for another 2 to 4 minutes, until the onions are well browned.
2) Add the mushrooms and sautée, adding a drizzle of soy sauce halfway through to intensify the flavor.
3) Once all the liquid has been absorbed, add in the rice and sautée for a few minutes.
4) Reduce the heat, add two cups of broth, wine, herbs and condiments. Bring to a simmer and cook, stirring often.
5) When the first two cups of broth have been absorbed, add a third cup, then repeat with the last cup.
6) When all liquid has been absorbed and the rice is fork tender, add the butter and stir vigorously to incorporate.
7) Remove the laurel leaf and serve immediately.

Notes

1) For extra flavor and texture, sautée some pumpkin seeds or almonds and add them to the rice before adding the last cup of broth.