Faux Risotto – Delicious & Simple White Rice Recipe
I love risotto, but it’s a bit labor intensive to make and some of the ingredients aren’t especially cheap. So I developed this incredibly satisfying risotto-like dish that uses white rice and other ordinary ingredients to recreate the taste and creaminess of a nice risotto.
Faux Risotto – Delicious & Simple White Rice Recipe
Incredibly satisfying rice dish that uses ordinary white rice and other cheap ingredients to recreate the taste and creaminess of a fancy risotto.
2
servings5
minutes30
minutesIngredients
1 cup White rice (dry)
1/2 lb White mushrooms
3 Tablespoons Butter (divided)
1 Tablespoon Olive oil
1/3 cup Yellow onion, finely chopped
2 Tablespoons Lemon juice
2 cups Chicken broth
3 Tablespoons Grated Parmesan “shaker” cheese
1/4 cup Half & half
Green onion, finely chopped
Salt
Pepper
Directions
- Melt 2 Tablespoons butter in a large skillet over medium-high heat. Saute mushrooms until tender, along with a big pinch of salt. Then remove the mushrooms and set aside.
- Add a Tablespoon of olive oil to the skillet, and cook the onion until softened. Then add in the dry white rice, and cook for 2 minutes. Be sure to keep the rice moving with a wooden spoon so it can’t scorch.
- Deglaze with lemon juice and cook for a couple minutes until most is cooked off.
- Stir in the chicken broth. Bring everything to low simmer. Then cover the pan and reduce heat to very low. Cook for 15 minutes, then turn off heat and let it sit with the lid on for 10 more minutes.
- Remove lid and turn heat to low. Stir in 1 more Tablespoon of butter, the half & half, Parmesan cheese, 1 Tablespoon of green onion, and a pinch of salt & pepper.
- If the rice mixture seems too dry or dense, stir in a little extra chicken broth or half & half until a lightly creamy consistency (it shouldn’t be sopping wet or soupy).
- Fold in the mushrooms, or place some mushrooms atop the rice after plating. Garnish with more chopped green onion.
