Lower-Cal Mushroom Risotto

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

subheading: For the rice:

2½ cups chicken stock

1 tablespoon butter

⅓ cup finely diced shallot

Pinch salt

3 cups arborio rice

¾ cup dry white wine

subheading: For the mushrooms:

½ tablespoon butter

8 ounces crimini and oyster mushrooms, sliced

2 cloves garlic, peeled and minced

Salt and pepper to taste

subheading: To serve:

4 cups chicken stock

The parcooked rice

The cooked mushrooms

2 tablespoons butter

2 tablespoons grated fresh Parmigiano-Reggiano cheese

Salt and pepper to taste

Fresh chives, for garnish

note: Note: The trick to serving risotto fast, either in a restaurant or at home, is to separately parcook the rice and the mushrooms a day or two ahead, then to combine the two just before serving. However, the risotto can also be cooked from start to finish on the same day.

Directions at stltoday.com

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