Ingredients
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3 Tbsp olive oil
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8 oz sliced mushrooms of choice (we used button and shiitake)
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1 tsp Fine sea salt
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Pinch, cracked black pepper
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½ yellow onion, diced
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2 Garlic cloves, minced
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1 tsp Fresh thyme, chopped
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1.5 c Arborio rice
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1 Tbsp Bravado Spice Black Garlic Carolina Reaper Hot Sauce *see note
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6-7 cups Chicken, vegetable or mushroom stock
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4 Tbsp butter
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½ c Parmesan cheese, freshly grated *see note
Directions
In a wide, heavy skillet heat 2 Tbsp of the olive oil over medium heat.
Add the mushrooms and cook until softened, about 5 min. Once softened, add ½ tsp of sea salt and a pinch of black pepper. Remove mushrooms from the pan and set aside, reserving the pan.
Heat the remaining 1 Tbsp of olive oil over medium heat.
Add the onions and cook for about 3 minutes, until they’re starting to soften. Add the garlic and thyme and cook an additional 1-2 minutes.
Add the arborio rice to the pan and gently stir for about 1 min. Add the hot sauce, stirring gently for another 1 min.
Add the broth about ½ cup at a time. Stir frequently until the stock is mostly absorbed. Repeat the process adding ½ cup of broth at a time until the rice is al dente. (This process will take 20-30 minutes).
When rice is al dente and all the broth as been absorbed, remove from heat. Add 4 Tbsp of butter, mushrooms, remaining ½ tsp of salt, and parmesan cheese. Adjust salt to taste if necessary.
Serve in bowls, garnishing with more parmesan, cracked black pepper, and parsley. Enjoy!
Recipe Note
-Black Garlic Carolina Reaper Hot Sauce is a HOT sauce. This recipe is written to be on the spicier end. To adjust heat, start with 3/4 tsp or 1/2 Tbsp and add more at the end as needed to control the heat.
-We recommend using freshly grated parmesan cheese as most pre-grated parm contains anti-caking agents that can mess with the consistency of the dish.
