Recipe courtesy of Franco Noriega
Cheater Mushroom Risotto
Getting reviews...
- Level: Easy
- Total: 50 min (includes standing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1515
- Total Fat
- 150 g
- Saturated Fat
- 21 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 1 mg
- Sodium
- 666 mg
Stovetop rice gets an upgrade with the simple yet luxurious addition of mushroom confit. The mushrooms are gently simmered in olive oil with fresh herbs, garlic and a touch of salt. These silky mushrooms are combined with a generous amount of Parmesan and fluffy jasmine rice to create an impossibly creamy, risotto-like side dish fit for any meal.
- Level: Easy
- Total: 50 min (includes standing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1515
- Total Fat
- 150 g
- Saturated Fat
- 21 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 1 mg
- Sodium
- 666 mg
Ingredients
Mushroom Confit:
Jasmine Rice:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the mushroom confit: Place the mushrooms, thyme, garlic, rosemary, bay leaf and 1 tablespoon salt in a large saucepan. Slowly add enough olive oil to cover; it's okay if some of the mushrooms float. Bring to a simmer over medium-high heat, then give it a good stir. Reduce the heat to low and gently simmer until the mushrooms are very tender and silky, about 20 minutes. Be careful that the oil is not too hot or simmering too aggressively; you want to gently cook the mushrooms, not fry them. Keep warm. Remove the herb stems and bay leaf before serving.
- For the jasmine rice: Meanwhile, place the jasmine rice in a large bowl and fill with cold water. Gently agitate the rice to loosen any starch or sediment clinging to it, then drain through a fine-mesh sieve. Repeat 2 more times.
- Combine the rice, olive oil, garlic, rosemary, 2 1/4 cups water and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to low and cook for 15 minutes. Remove from the heat. Let stand for 10 minutes, then fluff with a fork. Transfer to a large serving bowl.
- Using a slotted spoon, scoop most of mushrooms from the oil and add to the rice (it's okay if some of the oil comes with it). Toss well until evenly combined; taste and adjust the seasoning with salt and pepper. Drizzle with 1 to 2 tablespoons of the residual mushroom oil, then fluff. Top generously with the remaining mushrooms, Parmesan, lemon juice and parsley.
