• Natalie

Creamy Cremini Mushroom Risotto

I usually make this but using cauliflower rice but my oldest son begged me for the "real" thing, just like the Peruvian Restaurant we go to in Dr Philips in Orlando called the "Inka Grill". If your ever in these parts of the woods please make a reservation and go!! The dish is called Lombo Saltado with Cremini Mushroom Risotto...Its to die for!



Ingredients:

12 ounces cremini mushrooms, sliced thin - you could always use dried cremini's if you would like and in that case use 2 ounces.

10 ounces of arborio rice

3 tablespoons of extra virgin olive oil

1/2 cup onion, diced

1 teaspoon salt

1 cup dry white win or beer

7 cups chicken broth, heated to a boil

6 tablespoons parmigiano reggiano cheese

4/5 pads of butter

1/2 teaspoon crushed black pepper



Directions:


In a large sauce pan add the olive oil, when hot add the onions and mushrooms and cook down for 2/3 minutes, gently pour in the rice and toast it stirring constantly for about 2/3 minutes on low heat.


Add wine or beer, turn up the heat to medium, stirring constantly until wine or beer has evaporated.


Pour half of the boiling broth into the mixture, and continue adding little by little and stirring as you add. Rice should absorb the broth as it cooks.


When the rice is cooked it should be neither too hard or too soft. When the rice is done shut off the oven and add the butter and Parmigiano Reggiano cheese and crushed black pepper.



***Now to create this same dish in a low-carb or Keto approved version simply follow these ingredients and these instructions below***



Low-Carb & Keto Friendly

Creamy Cremini Mushroom Risotto



Ingredients:

12 ounces cremini mushrooms, sliced thin - you could always use dried cremini's if you would like and in that case use 2 ounces.

8 cups cauliflower rice

3 tablespoons of extra virgin olive oil

1/2 cup onion, diced

1 teaspoon salt

1/4 cup dry white win or beer

1 1/2 cups chicken broth, heated to a boil

3/4 cup parmigiano reggiano cheese

3 pads of butter

1/2 teaspoon crushed black pepper



Directions:


In a large sauce pan add 1 1/2 tablespoons of olive oil, when hot and the mushrooms and cook down for 2/3 minutes, when they are done put half of them in a bowl and set aside.


Add the remainder olive oil to the pan and add the onions, reduce the heat to medium and let cook 2/3 minutes.


Add wine or beer, turn up the heat to medium, stirring constantly until wine or beer has evaporated.


Stir in the cauliflower rice and chicken broth, cover and cook, stirring occasionally until the cauliflower is tender 8/10 minutes or so and remove from heat.


Transfer about 4 cups of the cooked cauliflower into a blender and add a pinch of water. Process until smooth.


Return skillet with remaining cauliflower mixture to stove and onto medium heat and stir in the cauliflower puree, remainder of the mushrooms that were set aside, salt, pepper and parmigiano reggiano cheese. Top with the pads of butter and cover for 2/3 minutes.


After allowing it to rest for a few minutes give it a good stir so that the melted butter gets incorporated into the cauliflower risotto and your ready to serve! Top with some additional Parmigiano Cheese. So good!



Enjoy!

xoxo

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