Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 8 ounces of mushrooms (button, cremini, or a mix), sliced
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5-7 minutes. Stir in the Arborio rice, ensuring each grain is coated in the oil and lightly toasted, for about 2 minutes. Pour in the white wine, stirring continuously until it has been absorbed by the rice.
4. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process will take approximately 20-25 minutes, and the rice should be creamy but still slightly al dente.
5. Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired. Enjoy your delicious homemade mushroom risotto!

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A post shared by 서수달 (@sooooodal)

The post Try This Delicious Mushroom Risotto Recipe! appeared first on falafelandcaviar.com.

Now, despite being a fairly straightforward dish, details matter greatly when it comes to risotto. Make just a few mistakes, and you’ll be having a disappointment for dinner. Unless, of course, you continue reading and find out the most common mistakes people make with risotto and how to avoid them.

Picking Out the Wrong Rice

Without proper rice, you won’t be able to make a great risotto. Steer away from long grain rice as this variety doesn’t work with this particular dish. Instead, opt for short-grain like arborio.

Toasting for Too Long

When toasting the rice, don’t leave it on the stove for too long. One minute or so is enough for it to be perfect.

Stirring Too Much

While stirring is important to avoid burnt rice, you shouldn’t overdo it. Over-stirring will destroy the texture of the rice.

Adding Other Ingredients at the Wrong Time

If you want to avoid ruining your risotto, then you have to know how and when to add other ingredients. It is recommended that you first let the rice sit away from the stove for a couple of minutes before adding anything. The veggies should also be precooked before, and the cheeses should come last.

The post Avoid These Mistakes If You Want to Cook a Great Risotto appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups cauliflower, grated or finely chopped
• 1/2 cup green peas
• 1 cup sliced mushrooms
• 1/2 cup parmesan
• 2 minced cloves garlic
• 1 cup grated zucchini
• 1/4 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/2 cup milk
• zest of 1 lemon
• 1/2 cup vegetable broth
• 1/2 cup diced yellow onions
• 1/4 cup chopped Italian parsley
• 2 tablespoons olive oil
• 1/4 tablespoon freshly ground black pepper
• 1/4 cup thinly sliced basil leaves
• 1/2 cup chopped asparagus

Instructions:

• Heat 1 tablespoon olive oil in a saute pan. Cook the mushrooms for 3 minutes, then put them on a plate.
• Next, cook the garlic and onion together with 1 tablespoon olive oil for 2 to 3 minutes.
• Include the cauliflower to the mix and continue cooking for 1 to 2 minutes.
• Use the white wine to deglaze the pan until the wine is gone.
• Cook the zucchini, peas, and asparagus together. Include the milk and broth as well.
• Cook for 6 to 8 more minutes and the mix should become thick.
• Take the pan away from the heat and add the cheese, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
• Pour in the lemon zest and mushrooms. Mix the cauliflower risotto and serve it with basil, parsley, and extra cheese.

The post Make This 30-Minute Cauliflower Risotto And You’ll Be In Love appeared first on falafelandcaviar.com.

Instructions

1. If you do not have leftover rice, go ahead and make that now. Simply use about 2.5 times more water than rice and combine it all in a pot.
2. Put the heat on at medium and sprinkle in some salt.
3. When it comes to a boil, lower it down to a simmer.
4. Meanwhile, chop up garlic and any type of mushrooms and sautee them in olive oil or butter.
5. Whisk in as much flour as you did fat and cook together for a few minutes to get the raw flour taste out.
6. Add in regular or non-dairy milk and whisk it together until smooth.
7. Season with dried sage or any hearty spice, as well as salt and pepper.
8. Once the rice is done, combine the rice with the sauce in the pan, and serve!

The post This ‘Poor Man’s Risotto’ is Faster and Easier Than the Real Deal appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 8 ounces of mushrooms (button, cremini, or a mix), sliced
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

View this post on Instagram

A post shared by Yotes (@xsize2eat)

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5-7 minutes. Stir in the Arborio rice, ensuring each grain is coated in the oil and lightly toasted, for about 2 minutes. Pour in the white wine, stirring continuously until it has been absorbed by the rice.
4. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process will take approximately 20-25 minutes, and the rice should be creamy but still slightly al dente.
5. Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired. Enjoy your delicious homemade mushroom risotto!

View this post on Instagram

A post shared by 서수달 (@sooooodal)

The post Try This Delicious Mushroom Risotto Recipe! appeared first on falafelandcaviar.com.

Now, despite being a fairly straightforward dish, details matter greatly when it comes to risotto. Make just a few mistakes, and you’ll be having a disappointment for dinner. Unless, of course, you continue reading and find out the most common mistakes people make with risotto and how to avoid them.

Picking Out the Wrong Rice

Without proper rice, you won’t be able to make a great risotto. Steer away from long grain rice as this variety doesn’t work with this particular dish. Instead, opt for short-grain like arborio.

Toasting for Too Long

When toasting the rice, don’t leave it on the stove for too long. One minute or so is enough for it to be perfect.

Stirring Too Much

While stirring is important to avoid burnt rice, you shouldn’t overdo it. Over-stirring will destroy the texture of the rice.

Adding Other Ingredients at the Wrong Time

If you want to avoid ruining your risotto, then you have to know how and when to add other ingredients. It is recommended that you first let the rice sit away from the stove for a couple of minutes before adding anything. The veggies should also be precooked before, and the cheeses should come last.

The post Avoid These Mistakes If You Want to Cook a Great Risotto appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups cauliflower, grated or finely chopped
• 1/2 cup green peas
• 1 cup sliced mushrooms
• 1/2 cup parmesan
• 2 minced cloves garlic
• 1 cup grated zucchini
• 1/4 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/2 cup milk
• zest of 1 lemon
• 1/2 cup vegetable broth
• 1/2 cup diced yellow onions
• 1/4 cup chopped Italian parsley
• 2 tablespoons olive oil
• 1/4 tablespoon freshly ground black pepper
• 1/4 cup thinly sliced basil leaves
• 1/2 cup chopped asparagus

Instructions:

• Heat 1 tablespoon olive oil in a saute pan. Cook the mushrooms for 3 minutes, then put them on a plate.
• Next, cook the garlic and onion together with 1 tablespoon olive oil for 2 to 3 minutes.
• Include the cauliflower to the mix and continue cooking for 1 to 2 minutes.
• Use the white wine to deglaze the pan until the wine is gone.
• Cook the zucchini, peas, and asparagus together. Include the milk and broth as well.
• Cook for 6 to 8 more minutes and the mix should become thick.
• Take the pan away from the heat and add the cheese, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
• Pour in the lemon zest and mushrooms. Mix the cauliflower risotto and serve it with basil, parsley, and extra cheese.

The post Make This 30-Minute Cauliflower Risotto And You’ll Be In Love appeared first on falafelandcaviar.com.

Instructions

1. If you do not have leftover rice, go ahead and make that now. Simply use about 2.5 times more water than rice and combine it all in a pot.
2. Put the heat on at medium and sprinkle in some salt.
3. When it comes to a boil, lower it down to a simmer.
4. Meanwhile, chop up garlic and any type of mushrooms and sautee them in olive oil or butter.
5. Whisk in as much flour as you did fat and cook together for a few minutes to get the raw flour taste out.
6. Add in regular or non-dairy milk and whisk it together until smooth.
7. Season with dried sage or any hearty spice, as well as salt and pepper.
8. Once the rice is done, combine the rice with the sauce in the pan, and serve!

The post This ‘Poor Man’s Risotto’ is Faster and Easier Than the Real Deal appeared first on falafelandcaviar.com.