Creamy Mushroom & Cherry Tomatoes Risotto

The Creamy Mushroom & Tomatoes Risotto is another variety of base risotto, that I actually created on my own, via many trials and testings.

Sometimes it is worth subsetting tomatoes with spinach – it adds a savory taste, while tomatoes make the risotto tangy and change its color to pink. This is why I added the tomatoes – my favorite girls, – my daughters and granddaughters like pink color.

The secret to achieve the creamy, rich consistency is that stir the risotto frequently. Prepare your ingredients in advance, you will not have the me the do it later, unless you have a helper.

The Ingredients

Arborio Rice – 1 cup

Vegetarian Broth – 4 cups (I used homemade, with plenty of dry herbs (Dry mix of herbs and Vegetables from Costco), and 2 cubes of No-Chicken Bullion Cubes.

Onion – 1 medium Onion

Oil – about 4 tablespoons. I used extra virgin olive oil.

Mushrooms – 1 1/2 cup of white mushrooms chopped in quarters, the tough parts of stems cut off.

Cherry Tomatoes – 1 1/2 cherry tomatoes, halved.

Parmesan – 1/3 cup

Butter – 2 tablespoons

Salt, pepper, spices  by taste. I used thyme and oregano.

Fresh herbs for decoration.

Method:

1. Put chopped mushrooms in a bowl and cover with hot water mixed with 2 tablespoons of lemon juice or apple cider vinegar, for at least 30 minutes. This method I learnt from talented chef Lan Lam; (the link will open a YouTube video with Lan Lam sharing secrets of a restaurant quality salad).

2. Heat oil on medium.

3. Roast cut onions to a light golden color.

4. Add mushrooms. https://youtu.be/rzL07v6w8AA?si=kR0VdBzTDJvfcNi5

The Creamy Mushroom & Cherry Tomatoes Risotto is ready!

Enjoy.