3 hours ago
Oyster & Portobello mushroom risotto!! Inspired by the great @gordongram.
Eeeek too long since I’ve posted. Procrastination has gotten the better of me. Anyone else go through procrastination phases? I did in college. I would get overwhelmed and let it get out of control, so trying not to do that anymore and get back into the swing of things.
On that note, if you’re feeling overwhelmed, here’s a soothing and simple oyster and portobello mushroom risotto (mushrooms from @sfcfarmersmarket ) with a tiny bit of goat cheese, fresh sage, thyme and rosemary from my garden. •
Risotto can be intimidating but it’s really simple, just stir and add liquid.
Usually takes more liquid than the suggested amount.
You’ll want to heat the liquid in a pan first and let it get to a low simmer and then turn the heat off and let it sit there next you’ll want to add the one you want to sauté onions in olive oil and rice then use white wine and add that to the pan and let the arborio rice absorb all of the liquid from the wine until you add the veggie broth 1 ladle at a time until the liquid absorbs until you ad more. Just stir continuously so rice doesn’t burn. You can make many kinds of risotto, I also enjoy spinach and shrimp risotto! If you eat cheese, feel free to incorporate Parmesan and goat cheese like I did. Wouldn’t recommend any other cheese than those.
A dusting of Parmesan cheese- if you buy the right kind- it’s actually lactose free and high calcium. It’s a once in a blue moon kind of thing, but I’ve realized my body can handle certain types of cheese, like Parmesan and goat cheese every so often but this can definitely be made #dairyfree
Benefits of mushrooms: good source of vitamin D, contains Niacin (B3-essential for proper metabolism), phosphorus and selenium-supports immunity and reduce risk of cancer at Austin, Texas