INGREDIENTS
Chicken Broth 3 cups (1 lb 10 oz) (746 g)
Olive Oil 2 teaspoons (0.35 oz) (10 g)
Mushrooms, Lion's Mane, small diced 2 cups (4 oz) (114 g)
Onion, Sweet White, small diced 1/2 cup (1.6 oz) (46 g)
Arborio Rice 3/4 cups (5.6 oz) (159 g)
Garlic, Minced 1/2 teaspoon (0.1 oz) (3 g)
Butter 2 tablespoon (2.4 oz) (68 g)
Parmesan Cheese, Freshly Grated. 1/2 cup (1.3 oz) (37 g)
Salt 1/2 teaspoon (0.1 oz) (3 g)
Pepper 1/4 teaspoon (0.55 oz) (1 g)
INSTRUCTIONS
Prepare your lion’s manes mushroom or other mushroom by cleaning any dirt or debris off them. Dice the mushrooms into small pieces.
Chop your onions into small pieces.
Get all the ingredients to make this mushroom risotto recipe.
Heat the chicken broth in a small saucepan to a simmer. While the broth is warming up, start the risotto.
Use a large saucepan over medium heat add the lion’s mane mushrooms with no oil, cook until the mushrooms are golden brown. This will takes about 5 minutes. Remove the sauteed mushrooms to a side dish for later.
In the same large saucepan, add the olive oil and the diced onions. Cook for 1 minute.
Next, add the arborio rice to the saucepan and stir to combine the rice, oil, and onions.
Cook until the rice turns a golden color. This is very important to make sure and get a good golden color on the rice before you add anything else. Remember that color adds flavor. Just don’t burn the rice.
This Lion’s Mane Mushroom Risotto recipe is made without wine. If you decide that you want to add some wine, this is where you would add some.
Then add the minced garlic, stir, and cook about a minute.
With a ladle, add about ½ cup of the broth into the toasted rice mixture. Stir to combine.
When the broth has absorbed into the rice, continue adding a ladle of broth at a time making sure to let the moisture absorb into the rice each time.
Cook the rice until it becomes al dente. This will take several minutes. DO NOT RUSH THIS PROCESS!!
You may use all the broth and need more, or you may not use all of it. Once the rice is al dente, remove from the heat.
Combine the sauteed mushrooms, butter, and parmesan cheese into the cooked rice. Season with the salt and pepper to taste.
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