Recipe

Mushroom and Avocado Oil Risotto

Ingredients:-

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup white wine (optional)
• 2 tbsp AEVO Organic Extra Virgin Avocado Oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mixed mushrooms (e.g., cremini, shiitake, and button mushrooms), sliced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Method:-

1. Heat Broth:- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm.
2. Sauté Onions and Garlic:- In a large, heavy-bottomed pan, heat 1 tablespoon of AEVO Organic Extra Virgin Avocado Oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Cook Mushrooms:- Add the remaining 1 tablespoon of AEVO Avocado Oil to the pan. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 10 minutes. Season with salt and pepper. Remove a few mushrooms to use as a garnish and set aside.
4. Toast Rice:- Add the Arborio rice to the pan and stir to coat the grains with oil. Cook for 2-3 minutes until the edges of the rice become translucent.
5. Add Wine (Optional):- Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
6. Add Broth Gradually:- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
7. Finish Risotto:- Once the rice is cooked, remove the pan from heat. Stir in the butter and grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
8. Serve:- Spoon the risotto into bowls and top with the reserved sautéed mushrooms. Garnish with freshly chopped parsley.