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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I made this last night and was really pleased with how it turned out. It takes some time at the stove but I felt it was tasty enough to sacrifice 15 dedicated minutes. Enjoy! Ingredients:
1 tablespoon butter |
1/2 teaspoon oil |
1/4 cup smoked gouda cheese |
1/4 cup fat free half n half |
4 cups or more (if needed for texture of rice) of mushroom broth |
1 cup aborio rice |
1 cup sauteed crimini mushrooms |
1/2 white onion minced |
6 cloves garlic, crushed and minced |
seasonings: 1 tablespoon oregeno |
sea salt- 1 pinch, more if desired |
coarse ground black pepper |
pinch cumin |
top with toasted pinenuts |
Directions:
1. Prep the onions and garlic, set aside in separate bowls
2. Prep the crimini, you can remove the stalks if you want. I soak them in lightly salted water for a few minutes, slice coarsely
3. Grate the gouda and set aside
4. Heat smaller saute pan with oil and saute crimini mushrooms for a few minutes
5. Heat a large skillet or saute pan on med. heat with the butter and add onions
6. Saute until translucent
7. Add garlic, saute until you can smell the garlic ( 1 min.)
8. Add Aborio, saute and stir until light brown
9. Add 1 cup of broth and stir, let simmer but stir constantly
10. Stir until rice has absorbed the broth and repeat *You must be stirring all the time, not violently, but just mixing the broth with the rice
11. Continue until rice is desired texture, I do prefer a little bit aldente but you may like it tender so more broth may be required
12. Add half n half and stir
13. Stir in sauteed crimini mushrooms until heated through
14. Add seasonings
15. Finally add cheese
16. Remove from heat and plate, top with toasted pine nuts.
17. Yummy, Enjoy!
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