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Want to learn how to make an easy, spicy mushroom risotto? Want an easy recipe with hot sauce? Make both with this one pot recipe from Bravado Spice! If you’ve never tried to make risotto at home before, this is an excellent introduction. It features our Black Garlic & Carolina Reaper Hot Sauce as seen on First We Feast's Season 6 of Hot Ones featuring Sean Evans. To view the instructional recipe video, just scroll to the bottom.
You want to be sure to do a rough chop on the mushrooms as they will be cooked or a while and and reduce in size. Thin slices may burn. Texturally, you want to end up with meaty chunks. Be sure to add a pinch or two of salt in order to slightly dehydrate the mushrooms as well.
Risotto is made with short grain rice and Arborio rice is by far the most common option though you can also use Carnaroli rice if you can find it. The short grain rices are puffy and starchy and absorb lots of liquid. You’ll be amazed at how much broth you have to keep adding to the rice before it is completely saturated. Also, you’ll notice that we toasted the rice. Don’t skip this step as toasting the rice gives it a deliciously nutty flavor. We chose to use a mushroom based vegetable broth to make this a vegetarian risotto recipe, but you could just as easily use chicken stock if you like.
When were designing this recipe, we knew we wanted a rich and flavorful hot sauce as a pairing. Bravado Spice’s Black Garlic & Carolina Reaper Hot Sauce was a natural choice. The various garlics in the hot sauce, with the black garlic in particular, pair really well with the mushrooms and add a rich umami flavor to the dish. It also doesn’t add as much heat as you might expect, though you can certainly change that by adding more.
Keep stirring. And stirring. And stirring. Much is made of how long one must keep stirring risotto, and while there is some truth to that, it’s not as tedious as some would make it out to be. We broke it up by adding the cooked mushrooms, herbs, and half of the Parmesan cheese after about 8-10 minutes, and then adding the rest of the cheese about 5 minutes later. We absolutely loved this recipe and we’re pretty sure you will too.
2 tsp - Minced garlic
2 c - Button mushrooms, sliced
2 c - Arborio Rice
4 Tbsp - Butter
3 c - Vegetable or chicken stock
2 tsp - Thyme
2/3 c - Grated Parmesan
2 Tbsp - Olive oil
- Salt & Pepper
Heat oil a large skillet to medium high heat and then add your sliced mushrooms & about a teaspoon of salt. Cook till done and remove.
Melt 2 tablespoons of the butter in the pan and add the minced garlic. When the garlic begins to brown, add the arborio rice.
When the rice begins to toast slightly, add the Bravado Spice Black Garlic Carolina Reaper Hot Sauce. Mix well.
As soon as the hot sauce is incorporated, add half of the stock. Over medium heat, stir the mixture until all the stock has been absorbed, then repeat with the rest of the stock. Cook until the rice is cooked through, but still al dente; about 15-20 minutes.
Add the grated parmesan & thyme and stir into the rice. You may also add another tablespoon or two of butter for a creamier risotto. Add ground black pepper & salt to taste.
Garnish with parmesan & thyme & serve.