I have a great ‘real’ risotto recipe that is a pain to make, because it requires standing over the stove for 35 minutes, stirring rice. I think this one is just as good.
- 1 cup of long-grain rice, I use Texmati (that’s rice, I don’t even use risotto rice!)
- 2 cups of chicken stock (if you don’t have chicken stock, water will work fine)
- 1 cup of cheese (you can use white or yellow cheddar, parmesan, or gruyere. I use whatever I have on hand, but usually use a combination of yellow cheddar and gruyere).
- 1/2 cup water
- 4 tbls of butter
- 1/2 of a brown gravy packet
- 1 cup chopped mushrooms
- 1 cup heavy cream
- 2 tablespoons of butter
- 1 shallot, chopped
- 1 garlic clove, chopped (and if I feel lazy, I just smash a garlic clove and then fish it out later)
- Add rice and chicken stock to rice cooker, and cook like normal.
- In a large sauté pan, add butter, mushrooms, and shallot and cook over medium-high heat for 5 minutes.
- Add 1/2 cup of dry white wine and chopped garlic and cook for 15 minutes.
- Pour in 1 cup cream and lower eat to medium-low.
- Add cheese and combine.
- In a small cup or dish, add 1/2 of gravy packet with 1/2 cup of water and mix well. Add mixture to cheese sauce and stir.
- Add finished cooked rice to mixture.
- Stir until hot. Season to taste with kosher salt.
- The rice should look wet. If it looks too dry, just add more cream and stir until hot.
- I also make this with chicken. I cut chicken tenders into chunks and cook on the stove until white on all sides. Then I add the wine and veggies and start the recipe from there.
Categories: My Favorite Recipes