Valentine’s Day Mushroom Risotto
Chef Alexa
4
15 minutes
50 minutes
Dinner
Made with LOVE — this Mushroom Risotto will be a hit for Valentine's Day!
Ingredients
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1 onion, quartered
4 cloves garlic, smashed
6 sprigs thyme
1/2 cup dried shiitake mushrooms
2 onion and garlic bouillon cubes
2 celery stalks, roughly chopped
2 carrots, roughly chopped
8 cups water
1/2 tbsp salt
1 bay leaf
1 tbsp olive oil
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1 1/4 cups Arborio rice
1/2 onion, finely chopped
1 shallot, finely chopped
4 garlic cloves, minced
3 tbsp salted butter
1 tbsp Jerk Me Up Scotchie
1/2 cup Sauvignon Blanc (or other dry white wine)
6 sprigs thyme
1/4 cup heavy cream
1/3 cup Parmesan cheese, grated (plus extra for topping)
1/4 cup sour cream
Freshly cracked black pepper
Directions
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Heat 1 tbsp olive oil in a large pot over medium heat.
Add the onion, garlic, thyme, dried shiitake mushrooms, celery, and carrots. Sauté for 3–4 minutes to release the flavours
Add the bouillon cubes, salt, bay leaf, and water. Stir and bring to a simmer.
Reduce the heat to low, cover, and let simmer for at least 30 minutes while preparing the risotto. Strain before using.
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In a large pot, melt the butter over medium heat. Add the chopped onion, shallot, garlic, and thyme sprigs, and sauté until softened, about 2–3 minutes
Stir in the Arborio rice and toast for 1–2 minutes until lightly golden
Add the Jerk Me Up Scotchie and mix well
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Pour in the Sauvignon Blanc and stir until the liquid has mostly evaporated.
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Start adding the strained mushroom stock, 1/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid before adding more.
Continue this process for 18–20 minutes, or until the risotto is al dente and creamy.
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Turn off the heat and stir in the heavy cream, Parmesan cheese, sour cream, and freshly cracked black pepper. Mix vigorously until the risotto is rich and creamy.
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Spoon the risotto into bowls and top with extra Parmesan cheese and black pepper. Serve immediately for a perfect Galentine’s Day meal!
