Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 Tbsp olive oil; 8 oz sliced mushrooms of choice (we used button and shiitake); 1 tsp Fine sea salt; Pinch, cracked black pepper; ½ yellow onion, diced; 2 Garlic cloves, minced; 1 tsp Fresh thyme, chopped; 1.5 c Arborio rice; 1 Tbsp Bravado Spice Black Garlic Carolina Reaper Hot Sauce *see note; 6-7 cups Chicken, vegetable or mushroom stock; 4 Tbsp butter; ½ c Parmesan cheese, freshly grated *see note

JUMP TO RECIPE

This warm and cozy dish is made fiery with Bravado Spice Black Garlic Carolina Reaper Hot Sauce . It's an...

Created By Marisa Whitenton

Cooking Time

45 minutes

Prep Time

10 minutes

Ingredients

12 ITEMS

½c

Mr. Papou's Authentic Extra Virgin Olive Oil

$25

VIEW PRODUCT

8 oz

2tbsp

1 Tsp

1 large

3

1 tsp

1.5 c

1oz

6-7 cups

3Tbsp

1/4c

Instructions

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 Notes

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.