There was a time when I used six different herbs in a grilled cheese. Now today, I used four herbs for this risotto. This recipe used Acala Farms Fresh Cilantro Cottonseed Oil, and Gourmet Gardens herb pastes. Adding multiple herbs to any dish creates fabulous layers of flavors. Since I love cooking and baking with booze, this risotto uses almost a full bottle of white wine. This dish is packed full of flavors and delicious happiness that yes, started a happy dance. Who’s ready for me to serve you up a big bowl of Herbed Veggie Risotto with Browned Butter Mushroom Sauce?
This has been so much fun being a part of the TripleSBites blogger group. Here is a third recipe, and one that will finalize your romantic meal. Last week to kick-off the fun party I shared Double Chocolate Cherry Chipotle Bars. Then to spice things up, I shared a Spicy Cherry Bourbon Cocktail. SO, now you have everything you need for you Triple S dinner, AND it is definitely full of spicy, saucy, AND sexy.
This risotto could be a side option or a main dish, your choice. Hubby would love meat with this meal, he is a meat man. The white wine used in the risotto is not sweet, but full of gorgeous citrus love. With all the bold flavors in the risotto recipe, you could serve it with red meat OR poultry.
Now don’t forget, this TripleSBites fun could not have happened without the 20 bloggers, myself included. Also, all the food created could not have been created without all the fabulous sponsors. Check out each sponsor and drool over their amazing products, AND enjoy all the bloggers fabulous recipes here.
PLUS, we didn’t forget about our readers…it’s GIVEAWAY time for you all!!! Stop by this post and enter the giveaway here.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
In 2 inch deep sauté pan, warm pan with fresh cilantro cottonseed oil, add prepared veggies and sauté until tender. Sit aside.
In large stock pot warm 2 quarts of chicken stock and keep burner on low heat.
In large 3 to 4 inch deep sauté pan, burner at medium heat, add olive oil and rice, stir continuously until rice is lightly browned and smells nutty.
Start to slowly add one ladle of chicken stock at a time, you add the stock and let rice absorb the liquid, then repeat the process, after three ladles of rice add 1 cup of white wine, then use stock a few more times, but remember to let the rice soak the liquid up before adding more. When the rice is almost completely done, instead of more stock, add the remaining 2 cups of white wine.
Add parsley paste, basil paste, oregano paste, and garlic paste and mix well in the risotto, then add veggies and mix together. Make sure there is enough liquid in the pan so the rice does not burn on the bottom of the pan.
In small sauce pan, salute mushrooms and then sit aside. Add butter to pan and melt down, lightly swirl the pan as the butter melts and starts to change to a brown color, once it starts to brown add the saluted mushrooms and remove from the burner.
Add the risotto to a bowl and then top with the browned butter mushroom sauce.