Low-Salt Mushroom Risotto
Serves: 8Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 Tbsp. minced shallots
- 2 cups uncooked brown basmati or arborio rice
- ½ cup dry white wine
- 2 cups mushroom broth
- 1–2 cups boiling water
- 2 Tbsp. unsalted butter
- ⅛ tsp. ground mustard
- Pinch cayenne pepper
- 2 Tbsp. grated Parmesan cheese
- Bring a large, deep nonstick sauté pan to temperature over medium heat; add the olive oil, garlic, and shallots; sauté for 1 minute, being careful not to burn the garlic. Add the rice and stir to coat it with the olive oil. Add the wine and bring to a simmer, reducing the heat, if necessary, to maintain a simmer.
- Pour the mushroom broth and 1 cup of the water into a saucepan over medium heat; once it comes to temperature, adjust the heat to maintain a simmer.
- Ladle about ½ cup of the warm mushroom broth into the rice. At this point, begin stirring the rice constantly, adding more broth ½ cup at a time once the broth is absorbed into the rice. Continue to cook until the rice is al dente, using the additional cup of water, if necessary. The entire cooking process should take about 20 to 25 minutes.
- Lower the heat. Add the butter, ground mustard, cayenne, and Parmesan cheese; stir rapidly to combine and melt the butter and cheese into the risotto. The rice is ready when it retains a thick, creamy consistency.