When I haven’t been to the grocery store in, awhile this risotto is something I’ll whip up for dinner. I usually have the ingredients laying around (maybe not the vegetables, but I’ll do some sort of variation), and it’s simple to make. My grandmother taught me the secret trick of stirring in some cream cheese. You don’t even have to use too much, but it makes the risotto so deliciously creamy. I also tend to use brown rice just because it’s healthier, and I find the effect to be just as desirable. This dish warms up any cold day and can help cure a funky mood. It’s one of my ultimate comfort foods – my less guilty version of mac n’ cheese. Let me know if it’s just as good for you :).
2 Cups of Long-Grain Brown Rice
1 Lb Asparagus
1 Large Sweet Onion
¼ Lb Shitake Mushrooms
4 Cups of Vegetable Stock
½ Cup Parmesan Cheese
3 Tbsp Cream Cheese
1 Tbsp Truffle Oil
S & P to taste
Chop onion, asparagus, and mushrooms. I like to leave the onion pieces as larger wedges for a dish like this.
Pour truffle oil into a large pot and allow it to heat up. After two minutes or so, throw in your onion wedges to sauté. As soon as they begin to appear translucent, add in your mushrooms and asparagus to.
Once the vegetables appear cooked (you can test them with a fork), lower the flame and pour in your vegetable stock. Then add rice and stir.
Cover and let cook until the liquid has evaporated. Stir in parmesan cheese, cream cheese, salt and pepper.
Let the risotto sit for about 5 minutes. Then stir again and serve.