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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."
-Adelle Davis, Nutritionist

The refrigerator light goes on...

Cooking mushrooms is not a timid enterprise. Because they are mostly water, mushrooms must be cooked until they begin to caramelize to bring out their rich flavor.

Arborio Rice (Risotto)

This is a slightly round, short grained rice with a high starch content. The grains have a pearly sheen. As arborio rice cooks, its starch is released into the cooking liquid to make a creamy, rich sauce. The rice is grown widely in Europe, especially in Italy, but also in Spain (where Calasparra rice is more commonly used). There are now many growers in the U.S that produce an excellent quality Arborio rice.

The term "risotto" actually refers to the Italian rice dish made with Arborio rice, although the two terms have become nearly synonymous.

Mushroom Risotto

Servings = 3 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This keeps well for a a day or so in the refrigerator. Reheat gently.

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

1 tsp	extra virgin olive oil
3 cloves	garlic (minced)
1 small	white onion (diced)
1/4 lb	button mushrooms (sliced)
1 cup	arborio rice
1/4 cup	white wine
2 cups	water
1/8 tsp	salt
	fresh ground black pepper (to taste)
2 ounces	wild mushrooms (morels, shiitake or oyster) (sliced)
1 Tbsp	(per serving) fresh basil (chiffonade)
1 1/2 ounces	Parmigiano-Reggiano (grated)
2 medium	tomatoes (seeded and diced)

Heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent. Add the button mushrooms and cook over medium-high heat until they begin to turn brown. Continue to cook, stirring continuously until the mushrooms are a dark roasted brown.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the white wine . Stir well. Cook for one minute and add 2 cups of water, the salt and pepper.

Cook over medium-heat, stirring frequently so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Slice the wild mushrooms.

When the rice is soft but not mushy, add the basil, wild mushrooms and parmesan cheese. Stir and cook for another 2 - 3 minutes over very low heat.

Serve topped with the julienne tomatoes.