Umami Mushroom Risotto


Serves 4-6


2 cups of Arborio Rice

7-8 cups of Veggie Broth or Chicken stock (warmed)

1/2 Jar of Black Mojo

1/2 cup of white button mushrooms sliced

1/2 cup of White wine like a Chardonnay

1 cup of frozen peas

1/4 cup of Parmesan cheese

2 tablespoons of Olive oil

Chopped parsley to garnish

1 tablespoon of butter to finish dish, and add creaminess (optional)


Step 1

Heat the broth in a saucepan keep it at a low simmer

Step 2

In a skillet at medium heat, add the olive oil add the mushrooms season with salt and pepper and saute for 3 min or so, add the add the rice and toast for about 2 minutes

Add the Black Mojo, white wine and cook until wine almost evaporates

Step 3

Ladle 1 cup of stock and stir constantly until the broth is no longer visible

Add another cup of broth and continue the process of stirring until the broth is almost dry and add a cup at a time this process should take about 15 min (reserve about a cup or two of broth)

Step 4

Add the peas 1 more cup of stock and cook until rice is creamy but al dente, taste it and add more salt if needed and if rice is too firm add that extra cup of broth

Add the parm and the chopped parsley and stir in butter.

Enjoy with a mixed green salad and a nice Chardonnay or Pinot Gris