Risotto

Ingredients

• 1/2 cup finely diced onion
• 1 cup arborio rice
• 8 oz mixed mushrooms
• 1 pint vegetable stock
• 1/2 cup grated parmigiano reggiano
• 1/2 cup white wine
• 1/4 cup creme fraiche
• EVO (extra virgin olive oil)
• salt
• pepper
• parmigiano reggiano peels (use a veg peeler) for garnish
• baby arugula
• sliced fried leeks for garnish (optional)

Method

1. Heat veg stock in saucepan to simmer.
2. Sweat onion in EVO.
3. Add rice to coat with EVO.
4. Deglaze with wine until almost all evaporated.
5. Cover with veg stock, adding hot stock as needed.
6. When rice is al dente add parmigiano and creme fraiche.
7. Season with salt and pepper.
8. On a cookie sheet, roast mushrooms with EVO, salt and pepper in a 450 degree oven for 15 min.
9. Plate risotto with mushrooms, arugula, leeks, parmigiano peels and protein(s) of choice.