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
Ingredients
- Mushrooms
-
2 cloves
garlic, minced
-
8 ounces
mushroom of your choice, chopped
-
1 tablespoon
olive oil
-
1/2 tablespoon
butter
-
1 tablespoon
soy sauce
- 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
Directions
- Mushrooms
-
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.
- Wine-Free Risotto
-
In a stockpot over medium heat, melt butter and olive oil. Add wild rice and arborio rice and cook 2-3 minutes.
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Add rice vinegar, white balsamic vinegar, and mirin. It will smell strong. Do not be afraid.
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Add 1/2 cup of stock, stirring occasionally until all the liquid is absorbed. Repeat until risotto is al dente. Remove from heat.
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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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