Wine-Free Wild Rice Risotto with Mushrooms and Chicken

By • January 29, 2012 • 0 Comments

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Author Notes: I'm still a baby to cooking and I tend to be lazy. I got inspiration from other Food52 risotto recipes (loved the shoyu in Yella's recipe) but they all called for wine. Too lazy to go to the store to get white wine, I decided I'd make some risotto from scratch and sub the wine. Voila - wine-free risotto.shortnmorose

Serves 2

Mushrooms

  • 2 cloves garlic, minced
  • 8 ounces mushroom of your choice, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1 tablespoon soy sauce
  1. Melt butter in olive oil over medium heat. Add garlic, cook for a minute.
  2. Add mushrooms, cook till juices are released. Add soy sauce. Reduce, remove from heat, and set aside.

Wine-Free Risotto

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup wild rice
  • 1/2 cup arborio rice
  • 4 cups broth or stock (used leftover veggie and chicken)
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 2 bunches green onion, chopped
  • 1 grilled chicken breast, cut into 1/2 inch slices
  • salt and pepper, to taste (Hawaiian salt if you have it)
  • juice of half Meyer Lemon
  • 1/2 cup parmesan cheese, grated or shaved
  1. In a stockpot over medium heat, melt butter and olive oil. Add wild rice and arborio rice and cook 2-3 minutes.
  2. Add rice vinegar, white balsamic vinegar, and mirin. It will smell strong. Do not be afraid.
  3. Add 1/2 cup of stock, stirring occasionally until all the liquid is absorbed. Repeat until risotto is al dente. Remove from heat.
  4. Add mushrooms, chicken, green onions, lemon juice, parmesan cheese and salt & pepper to taste. I've added kale in the picture, spinach might be better. You let me know.

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