Probably the best Risotto EVER!

Probably the best Risotto EVER!



I discovered the dairy version of this risotto at the Dog Tales restaurant
(http://www.dogtales.ca — an amazing place, and if you live near Toronto, it’s a must-visit!).
The only issue for me was the butter: unnecessary, heavy, and full of cholesterol and hormones.
So I swapped it for olive oil… and the results were simply amazing!

Ingredients

• 2 cups risotto rice (medium grain)
• 1 cup shiitake mushrooms, sliced
• 2 cups king oyster mushrooms, sliced
• 1 small onion, chopped
• 1 cup green beans, ends trimmed
• ½ cup cooked edamame (prepare according to package instructions)
• About 10 fresh oregano leaves
• Salt, to taste
• ¼ cup olive oil
• 4 cups filtered water

Instructions

1. In a wide pot, sauté the onion, rice, mushrooms, green beans, and salt in half of the olive oil for a couple of minutes, stirring occasionally.
2. Add the water and bring to a boil.
3. Reduce to low heat, add the oregano leaves and the remaining olive oil.
4. Cook on low heat, half-covered, until the water is absorbed and the rice becomes soft and sticky — classic risotto texture.
5. Add the cooked edamame and mix gently.
   
   

To Serve (Fun Presentation Tip!)

• Pack some of the risotto into a small container, pressing it down so it keeps its shape.
• Flip it upside down onto a plate and lift the container off — you’ll have a beautiful molded risotto “tower.”
• Add a few mushrooms and beans on top for garnish.

And don’t forget to bless me after you taste this!! 😄

Enjoy!