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
mushroom of your choice, chopped
broth or stock (used leftover veggie and chicken)
white balsamic vinegar
green onion, chopped
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
parmesan cheese, grated or shaved
In This Recipe
Melt butter in olive oil over medium heat. Add garlic, cook for a minute.
Add mushrooms, cook till juices are released. Add soy sauce. Reduce, remove from heat, and set aside.
In a stockpot over medium heat, melt butter and olive oil. Add wild rice and arborio rice and cook 2-3 minutes.
Add rice vinegar, white balsamic vinegar, and mirin. It will smell strong. Do not be afraid.
Add 1/2 cup of stock, stirring occasionally until all the liquid is absorbed. Repeat until risotto is al dente. Remove from heat.
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.