I don’t know if I’ve mentioned this before, but I am sometimes overcome with a desire to cook very specific and random dishes, like when I began making sourdough bread (which is time consuming but so worth it, if you were curious). Recently I had the impulse to make risotto. I’d never made it before and only actually eaten it a handful of times at restaurants, but for whatever reason I got it in my head that this is something I had to do. So I did. I researched basic recipes, and then pretty much did whatever I wanted. It took a few tries to get it right, but oh boy was it worth it.
Y’all, this is not a quick weeknight recipe. This recipe is for slow Sundays; throw on some music, sip your favorite beverage, and just enjoy the process of cooking something delicious. It goes well on it’s own or with pretty much any protein.
One important difference in this recipe is that I chose to soak my rice in advance. There’s a lot of mixed messages over whether or not grains are “healthy” – some say they’re necessary and good for us, some say they’re empty carbs. I land somewhere in between: they’re not a necessary part of my diet, but I still incorporate properly prepared grains semi-regularly.
The key point here is that if you choose to eat grains, it’s important to take the time to soak them properly. Grains like rice contain phytates, which protect the grain and prevent our bodies from properly digesting any nutrients that might be in the grain. By soaking grains, we’re neutralizing the phytates that are protecting the grain, and making it easier to digest. It’s important to note that if you have a hard time regulating blood sugar, you probably want to avoid grains regardless of how you prepare them because they will almost always have a significant impact on your blood sugar levels.
So that’s my mini nutrition lesson for the day. Don’t let the soaking scare you! It’s as easy as throwing the rice in a bowl in the morning before you start your day, and it’ll be ready for you to cook that evening. Let me know if you make this and what you think!
Mushroom Risotto with Herbs and Goat Cheese
- 1 Cup Arborio Rice
- 2 Cups Cold Water
- 1 Tbl Apple Cider Vinegar
- 4 Tbl Extra Virgin Olive Oil
- 1 Shallot, finely diced
- 3 Cloves Garlic, minced
- 14 Oz Bella Mushrooms, sliced thinly
- 32 Oz Bone Broth, chicken or beef (both work great)
- 1 Tbl Fresh Rosemary, finely chopped
- 1 Tsp Fresh Thyme finely chopped
- 1 Tbl Fresh Sage finely chopped
- 1 Tbl Fresh Basil finely chopped
- 1 Tbl Fresh Chives finely chopped
- 1 Tsp Sea Salt
- 1/4 Tsp Ground Black Pepper
- Put the rice, water, and apple cider vinegar in a glass bowl, cover and let it sit at room temperature for 8-10 hours.
- Pour the rice into a fine mesh strainer, and rinse in cold water. Set the strainer over top of the now empty bowl to let it continue to drain until you're ready for it.
- Heat 1 Tbl of olive oil in a large skillet over medium-high heat. (Ceramic or stainless steel both work great)
- Saute the shallots and garlic for 3-5 minutes until slightly browned. Add the mushrooms and a pinch of salt, and saute for 8-10 minutes. Once all of the mushrooms have cooked down, remove them with a slotted spoon, leaving behind the liquid from the mushrooms.
- Add the remaining olive oil to the pan and let it heat up for a minute. Add the rice, rosemary, thyme, sage, salt, and pepper to the pan and saute for 3-5 minites; until all of the liquid has been absorbed and the rice has toasted slightly.
- Reduce the heat slightly to medium and add the broth, one cup at a time, stirring frequently until most of the liquid has been absorbed. This whole process will take about 20 minutes.
- Once the rice is fully cooked and most of the liquid has been absorbed, stir in the goat cheese and let it cook for another minute until the cheese has melted into the risotto. Turn off the heat, and add the mushrooms, basil, and chives. Adjust seasoning if necessary.
- Store in an airtight container for up to 1 week.
- Add 1-2 Tbl of broth to the bowl when you reheat to loosen up the risotto again.