Ingredients
- 1 head garlic
- 2 1/2 teaspoons extra-virgin olive oil
- 2 (14.5-ounce) cans chicken broth
- 3 cans water
- 1 medium onion, chopped
- 1 (8-ounce) package sliced mushrooms
- Salt and freshly ground black pepper
- 2 1/2 cups long-grain rice
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan
Directions
Preheat the oven to 350 degrees F.
Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
Reserve 3 cups for the round 2 recipe, Fried Risotto Cakes
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By isl_11625306
on September 11, 2012
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Delicious! Creamy and full of flavor. I ate this without any type of meat, and because of the mushrooms, you won't miss anything! The dish is good all by itself. Thanks Sandra! Another wonderful recipe from you!
By shayyna_6852594
los angeles, CA
on September 11, 2012
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for those who want to avoid buying 'little plastic containers' of
herbs, do what i do. go to a nursery where they sell herbs in pots.
usually costs $2-3. if you don't have a patio to put them on, use
the window sill that gets the most sunlight. i grow herbs all the
time & it saves me having to but them. also, my local market, Albertsons, as well as other markets sell large bundels of herbs.
wash them & put them in a glass in your fridge, or wrap in paper
towels & place in you veggie bin & they last a long time. you can
at anytime you have left over herbs, leave them out to dry & you
will have dried herbs forever, only use less in cooking. hope that
helps you.
By cdorquiz
on May 12, 2012
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Maybe it's the fact that I switched chicken broth for vegetable, and white rice for brown, but I expected this dish to be more flavorful... I'm an unemployed post-grad vegetarian with little funds for food, and unfortunately this was not what I expected. Looks like the trash can will have a satisfied belly instead of me...
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