Mushroom & Roasted Garlic Risoto

I Loved This Recipe!

It was fantastic, simple and lots of Fun~!

I have never used Roasted Garlic Before so that was definitely lots of fun!

And I used three different types of mushrooms: Oyster, Sliced Baby Portabella and Canned Straw Mushrooms~! I also measured them physically in the cup - rather than using just 8 oz.

I imagine shittake would be great as well~!


The Abrio Rice was a bit challenging to find and pricey for rice when I did, but it was well worth it and this risotto was amazing!

Other than that I stayed pretty true to the directions, although I reduced it quite thick!
Reduce to your liking, and yes, 5 cups of veggie broth (about 3 cans) will be absorbed into that one cup of rice!

I suggest roasting quite a bit of garlic, two small bulbs should be perfect - I roasted one fairly large bulb, and yet I felt it could use more. I also suggest mashing / dicing the roasted garlic before adding as it didn't seem to spread around as well as I'd thought it would.



And if you would like to make a fair amount, double the recipe! It says it serves 8, however, my girlfriend and I ate it for dinner the other evening, and I saved a bit for a friend. So I would say it would serve 4 as a side dish and two as a main dish maybe three at most depending on how far you reduce it!

Again this was an excellent find, and I will be making this again~!!!!

Thank you KK1000 for this Excellent Dish!

Here is the Recipe from "Better Recipes":

Mushroom & Roasted Garlic Risoto

Short-grain arborio rice, mushrooms & vegetable broth are cooked slowly--with constant stirring--for this risotto that's seasoned with roasted garlic.

Ingredients:

• 1 bulb garlic
• 1/2 teaspoon olive oil
• 4 Tablespoons olive oil
• 1 white onion, chopped
• 3 cups mushrooms, sliced (about 8 oz)
• 1 cup arborio rice
• 5 cups vegetable broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

Directions:

Preheat oven to 350 degrees. Cut off a thin layer of garlic bulb at the root end. Place garlic in foil or a garlic roaster. Drizzle with 1/2 teaspoon of olive oil. Cover and bake for 20 minutes, until fragrant. Allow to cool. (To speed this process, you may place the garlic in the refrigerator while preparing the risotto.) Meanwhile, in a 4-quart saucepan, heat the 4 tablespoons of olive oil over medium-low heat. Saute onion for 2 minutes. Add mushrooms and saute for 2 minutes. Add rice and cook for another 2 minutes. Pour in one cup broth, stirring constantly until nearly all the liquid is absorbed, about 10 minutes. Add remaining broth in this same manner, one cup at a time and stirring constantly. Once all the broth is incorporated, squeeze the bulb of roasted garlic to removed all the pulp from the peel add to the risotto. Stir in salt and pepper.

Number of Servings: 8

Notes from the Cook: The key to a good risotto is to constantly stir. Don't stop stirring!