I’ll be honest, I hadn’t tried risotto until a few months ago, when it was the only options I liked at a restaurant.
It was a seafood risotto, that was creamy, rich and packed with layers of flavor.
I set out to make my own risotto at home and learned from none other than Chef Emeril Lagasse (no, not personally :(.. online).
I have made that beef and mushroom risotto several times since. It was so comforting on these cold (not so cold, thanks to global warming) winter days!
I made this meatless version to share today, #MeatlessMonday. You can easily add 1/2 pound of beef tenderloin strips with the mushrooms 🙂
The kale is the perfect crunch to this creamy risotto!
Here is my recipe:
- Kale Chips
- 1 bunch kale, washed and de-steamed
- 1 large garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Mushroom Risotto
- 1 cup Arborio rice
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- 1 shallot, minced
- 1/2 pound mushrooms, sliced
- 3 1/2 cups vegetable stock
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/2 tablespoon fresh thyme, tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 2 tablespoons flat leaf parsley
- Preheat oven to 350 degrees.
- Toss kale in olive oil, salt and garlic, until evenly coated.
- Spread evenly onto a parchment lined baking sheet and bake for 10-12 minutes until crispy.
- Set aside.
- In a large skillet, on medium-high heat, cook the sliced mushrooms for 3 minutes.
- Add the olive oil, minced garlic, shallot, thyme, tarragon and rice to the skillet and cook for 3 minutes.
- Stir the ingredients well and add in the vegetable stock.
- Bring to a boil and reduce the heat to medium.
- Continue stirring for 15 minutes or until the rice is tender.
- Season with salt and pepper.
- Add in the heavy cream and Parmesan cheese. Stir until well combined.
- Serve with the kale chips, extra Parmesan cheese and fresh parsley!
- Enjoy 🙂