Mushroom Risotto

Inés
Rice is a staple in different cuisines around the world. In Mexico, we prepare it with tomato broth, garlic, onion, peas, and carrots to accompany our stews. While in various Asian countries, it is prepared steamed. In the case of Italy, rice is prepared in such a way that it becomes very creamy and is known as risotto.The famous risotto is made with arborio rice, a short-grain variety, vegetable or meat broth, cheese, butter, and more. This dish is so comforting that it cannot be missing from your table during the autumn season, so we will teach you how to prepare it with Inés® Toasted Sesame Oil.Click to see more easy recipes!
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Ingredients
4
Servings
  • 1/4 cups Inés® Toasted Sesame Oil
  • 500 grams oyster mushrooms
  • 2 cloves garlic
  • salt
  • pepper
  • 1 1/2 cups Arborio rice
  • 3/4 cups white wine
  • thyme
  • 1 tablespoon lime juice
  • 5 cups chicken broth
  • 1 cup whipping cream
  • 1 cup Parmesan cheese
  • parsley
  • 1 chicken breast, grilled, sliced
Preparation
10 mins
40 mins
Low
  • Heat Inés® Toasted Sesame Oil in a skillet over medium heat. Cook the mushrooms and garlic for 3 minutes, season with salt and pepper and remove from the skillet.Pour more Inés® Toasted Sesame Oil into the same skillet and sauté the rice for 3 minutes or until it starts to change color.
  • Add the white wine, thyme, and lemon juice and cook for 3 minutes or until the liquid is absorbed. Add 1 cup of chicken broth and cook the risotto until it absorbs all the liquid, without stirring. Repeat the process until all the broth is used up.
  • Incorporate the mushrooms and mix. Add the heavy cream and Parmesan cheese, cook on low heat for 5 more minutes. Serve the risotto with sprinkled parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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