Any evening or rainy day feels much cozier with a bowl of Pimm’s Mushroom Risotto. It’s different than usual risotto with these combination of flavours. The combination is earthy and refreshing, which balances so nicely and pairs well with fish or meats. Risotto has earned an undeserved reputation for being a difficult dish to prepare, but this recipe is straightforward and delicious. You can skip the mushrooms if you’d like or swap it out for something else you prefer or have on-hand.
We have focused on cooking with pantry ingredients, like risotto rice, lately. Other dishes in our regular rotation (I’ll add links to the recipes as I post them on here) are:
- Easy Beef Meatballs
- Chicken Cassoulet
- Baked Pasta
- Tuna Salad
- Braised or Baked Chicken with Buffalo sauce for dipping
Pimm’s Mushroom Risotto
3 tablespoons butter
1 cup mushrooms, cleaned and sliced
1 teaspoon minced garlic
10 1/2 ounces (1.5 cups) arborio rice
1 cup Pimm’s (you could use dry white wine instead)
3 3/4 cups chicken stock
3 tablespoons grated parmesan cheese
1. Melt the butter in a casserole pan over medium heat. Add mushrooms to cook for 7 minutes or until brown. Stir in the minced garlic and cook for 3 minutes.
2. Add the risotto to the mushroom and butter mixture and stir for 1 minute so the butter covers all the risotto grains.
3. Stir in the white wine. Add the chicken stock one cup at a time. Cook for 20 minutes over medium heat.
4. After 20 minutes, add any heated vegetables, herbs, or cooked meats you also wish to include in the dish. Blend these ingredients in with the risotto completely before removing from heat.
5. Place the risotto on a platter and sprinkle parmesan over the top. Serve while hot.