Crispy Garlic Mushroom Wild Rice Risotto
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Recipe Intro From thespicyjuju
Risotto can be intimidating to make, but this is an easy delicious restaurant-quality recipe using California-grown wild rice that even you can whip up in no time. It just requires a little bit of patience and a lot of wrist work, but trust me, it’s worth it! It’s the perfect cozy, umami, and savory dish for a weeknight dinner.
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Recipe Card
ingredients
- 1 pack white mushrooms
- 1 pack oyster mushrooms
- 1 head of garlic
- 1 shallot
- 1 cup California-grown wild rice
- 1 quart chicken stock
- 1/2 cup Parmesan cheese
- 2 tablespoons butter
- 1 1/2 teaspoons miso paste
- 1 tablespoon soy sauce
Method
Step 1
Mince half of the garlic and slice the other half.
Step 2
Dice the shallot and slice the mushrooms.
Step 3
Fry the garlic in a pan with oil on low heat until crispy, then remove it from the pan and set it aside, separating the minced and sliced garlic.
Step 4
In the same pan with the residual garlic oil, add the shallot and mushrooms.
Step 5
When the mushrooms are slightly charred and have shrunk by 50%, add the soy sauce, miso paste, and rice.
Step 6
In a separate pot, heat the chicken stock.
Step 7
Toast the rice for 30 seconds in the pan with the mushrooms, then add a ladle of warm chicken stock at a time on low-medium heat, stirring until the stock is absorbed by the rice. Repeat this process until there's no more chicken stock or until the rice is about 95% cooked.
Step 8
Turn off the heat and add the butter, Parmesan cheese, and minced crispy garlic to the risotto.
Step 9
Garnish with more Parmesan cheese and sliced crispy garlic.