Plated Crispy Garlic Mushroom Risotto.

Crispy Garlic Wild Rice Risotto

You will love this heartier take on Risotto! Its restaurant quality and can be whipped up in no time for the perfect, cozy, and savory weeknight dinner.

This recipe stars California-grown wild rice and comes to our from our friend @thespicyjuju in partnership with feedfeed and the California Wild Rice Advisory Board.

  • Servings
    3-4
  • Serving Size
    1 bowl
  • Prep Time
    5 min
  • Cook Time
    30 min
  • Total Time
    35 min

Ingredients

  • 1 pack white mushrooms 
  • 1 pack oyster mushrooms 
  • 1 head garlic
  • 1 shallot
  • 1 cup California-grown wild rice 
  • 1 quart chicken stock 
  • ½ cup Parmesan cheese 
  • 2 tbsp butter 
  • ½ tbsp miso paste
  • 1 tbsp soy sauce 

Directions

  • Mince half your garlic and slice half your garlic. 
  • Dice shallots and slice your mushrooms. 
  • Fry garlic on low heat in pan of oil until crispy, remove from pan and set aside (separate the minced and sliced garlic). 
  • Throw shallots and mushrooms into pan with residual garlic oil.
  • When the mushrooms are slightly charred and shrunk by 50%, add in soy sauce, miso paste, and wild rice.
  • Heat up the chicken stock in a separate pot.
  • Toast the rice for 30 seconds in the pan of mushrooms before adding a ladle of warm chicken stock at a time, on low-medium heat, stir until the chicken stock is absorbed by the rice. Repeat this process until there’s no more chicken stock or until the rice is about 95% cooked. 
  • Turn off the heat and add butter, parmesan cheese, and minced crispy garlic into the risotto. 
  • Garnish with more parmesan cheese and sliced crispy garlic.