Mushroom Risotto with Hopped Up Cider

Mushroom Risotto
Serves 2 to 4

  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cups mushrooms (cremini or mixed), chopped
  • Salt and pepper
  • 2 shallots, finely diced
  • 1 cup of arborio rice
  • 125 ml Great Canadian Cider Company Hopped-up
  • 4 cups sodium-reduced chicken or vegetable broth
  • 1/2 cup of grated parmesan
  • Fresh parsley to garnish, coarsely chopped

In a medium saucepan, melt butter and 1 tbsp of the olive oil. Cook mushrooms until softened, about 7 minutes. Season with pinch each of salt and pepper. Remove to plate and set aside.

In same saucepan over medium heat, add remaining olive oil. Cook shallots, stirring occasionally, until translucent, about 2 minutes. Add in rice and cook, stirring often, until grains are lightly toasted, about 1 to 2 minutes. Deglaze with cider, continuously stirring until liquid has almost disappeared.

Start adding broth 1/2 cup at a time, stirring often and adding more broth until all liquid is absorbed and rice is creamy and tender, about 18 minutes.

Stir in parmesan and half of the mushrooms. Taste and adjust seasoning as needed. Plate and garnish with remaining mushrooms and parsley.

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