Mushroom risotto made easy! These kits are made with 3 different types of certified organic mushrooms grown on our farm here at Hodgins Harvest and are packed with umami flavor. Just sauté the contents of the package in butter/oil, add white wine and water, then bake for 30-37 minutes. No constant stirring necessary. See below for full list of ingredients and directions.
Ingredients: Arborio rice, Hodgins Harvest Mixed Mushroom Powder (organic dried oyster, shiitake & black poplar mushrooms), dried shallots, nutritional yeast, porcini powder, miso powder, garlic powder, onion powder, sea salt.
Additional ingredients needed for preparation: 2 TB butter, 2 TB olive oil, 1 cup white wine. Optional ingredients: 8 oz fresh mushrooms, 1/2 cup grated parmesan, 1/4 cup heavy cream.
Step 1: Preheat the oven to 350°F (177°C).
Step 2: On the stovetop, heat the butter and olive oil in a large pan. If using fresh mushrooms, slice them thin or tear apart into shreds and sauté in butter/oil until thoroughly browned (about 10-12 minutes).
Step 3: Add the contents of this package and white wine, then stir well to combine.
Step 4: Add 2.5 cups of water and bring the mixture to a gentle simmer while continuing to stir.
Step 5: Transfer to a 2-quart casserole dish (or other deep baking dish), cover and bake for 30-35 minutes. At 30 minutes, give it a stir and check for moisture content; return to oven if there’s excessive liquid. If using a larger or shallow dish, baking time should be shortened slightly.
Step 6: Stir in heavy cream, parmesan cheese and enjoy!
