Bone Broth Risotto Recipe!

Bone Broth Risotto Recipe!

Posted by The Flavor Chef on Aug 23rd 2019

Risotto is a traditional Italian rice dish cooked with broth until it reaches a creamy consistency. In fact, it is one of the most common ways to prepare rice in Italy. We can confirm that it's popularity is well deserved! Follow this recipe and you'll understand what all the fuss is about.

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Bone Broth Risotto Recipe


2 tbsp butter 2 tbsp olive oil
6–8 oz mushrooms, sliced 1 clove garlic, minced
1 cup arborio rice ¾ cup white wine
2 cups TFC Organic Chicken Bone Broth 2 cups water (or more broth)
1 cup fresh or frozen peas 2–3 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves, chopped sea salt and black pepper, to taste


INSTRUCTIONS:

Pour the bone broth and water into a saucepan and set over low heat to warm up.

Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet over medium-high heat. Add the mushrooms, and a pinch of salt, and cook for 4–5 minutes until the mushrooms have softened and turned golden in some places. Add the garlic, and cook for another 1–2 minutes, stirring to keep the garlic from burning. Remove to a bowl and set aside.

To the same pan, add the remaining butter and olive oil. Add the arborio rice and stir to coat all the grains with oil. Let it cook for a few minutes, stirring occasionally, to toast the grains. The edges of the rice should become slightly translucent. If they start to brown, turn down the heat.

Add the white wine, and stir constantly until the liquid has almost completely absorbed/evaporated.

Add one ladle full of the warm broth/water to the pan and stir constantly until almost all of the liquid has been absorbed by the rice. Continue adding a ladle full at a time, letting the liquid absorb between each addition, stirring anywhere from frequently to constantly. When you're almost out of broth, taste the rice for doneness. If the rice is too chewy for your tastes, continue adding the last of the broth.

In the last few minutes of cooking, add the peas, parsley, and thyme. Season to taste with salt and pepper, and stir in the cooked mushrooms.

Serve and top with a protein of your choice!

Bon appétit!