Three Mushroom Risotto
November 19, 2013
Anyone can cook a good risotto right? Hmmmm maybe, maybe not. There are plenty of recipes out “there” and there are plenty that are bland and boring. This one is a family friendly recipe made a little interesting by using three types of mushrooms to add depth of flavor and the mild Mexican Pasilla Chili. I served this dish with chicken but it may be easily enjoyed as a vegetarian dish. Next time I make it I will leave out the chicken as it is really not required. Use a vegetable stock instead of chicken stock for a vegetarian option.
Pasilla is a Mexican chili that can be purchased in good delis and food stores as a dried spice. It needs to be soaked in hot water to soften it prior to usage. It is a low heat chili. The package I have rated it as 4/10 in terms of heat. I would say that it is less. My children gobbled up this risotto and made no comment on the heat. They did not notice it all all. It is very mild. I re-rate it 2/10. It is not a required ingredient in the recipe if you are unable to locate them. I added them it to just try them out and see how they compared to chipotle chilis.
I admit to being a little surprised that both of my children ate all of this dish without comment, especially as the two year old does not usually eat mushrooms. The lovely soft melded flavors and the creamy texture must have won them over.
Do you have a “go-to risotto” recipe? I think that this may be our new one – especially given the fabulous health benefits to be gained from eating mushrooms.
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