If you’re looking for a crowd-pleasing recipe that’s sure to impress, you must try this creamy mushroom risotto AKA risotto aux champignons. Featuring a hearty base of Italian Arborio rice that’s cooked to tender perfection in vegetable broth and fairlife 2% ultrafiltered milk, it’s elevated comfort food at its finest. Fairlife milk is made from 100% quality Canadian dairy and has 50% less sugar and 50% more protein than regular milk. Bonus: opting for Fairlife ultrafiltered milk for this recipe means the dish is completely lactose free, while still being satisfyingly creamy!
ingredients
directions
Warm a medium-sized sauté pan over medium heat. Add olive oil and 1 tablespoon of butter to the pan. Once the butter has melted, add the sliced mushrooms, minced garlic and thyme to the pan. Season with ½ teaspoon salt, and ½ teaspoon of black pepper.
Soak the sliced radicchio in cold water for ten minutes. Meanwhile, sauté the mushrooms over medium heat, until they have slightly browned and the garlic and thyme are fragrant. Remove from the pan and set aside.
Strain the radicchio and add it to the same pan. Sauté for 30 seconds, just until it softens. Remove from the pan and place in an ice bath to stop the radicchio from cooking, and to help retain its vibrant colour. Let sit for 5 minutes, strain and set aside.
In two separate saucepans, warm the broth and fairlife 2% ultrafiltered milk over low-medium
Into the medium-sized sauté pan, add the remaining 1 tablespoon of butter. Once melted, add the rice and shallots.
Lightly toast the rice and continue to sauté until the shallots have softened, about 5 minutes.
Slowly ladle one cup of warmed broth into the rice mixture. Keeping the heat on low-medium, stir the rice for 5 minutes or until the rice has absorbed all of the broth.
Add another cup of broth to the rice, stirring often to help the rice release starch (this will create a creamy final result). Stir for 5 minutes, or until the liquid is absorbed, but the rice does not stick to the pan.
Add another cup of broth to the rice mixture, cook stirring often for about 5 minutes.
Add in another ½ cup of broth, cook stirring often for about 3 minutes, ensuring that the rice does not stick to the pan.
Once the liquid has almost evaporated, add in 1 cup of warmed fairlife 2% ultrafiltered milk and cook for another 3 minutes, until the rice has slightly thickened but is still runny.
To the rice, add the spinach, most of the mushrooms (set aside a few for garnish), and radicchio, mix to combine and cook for 1 minute just until the spinach begins to wilt.
At this stage, the risotto should be creamy but not too thick, moist but not too runny, and the rice should be cooked to al dente, with a very subtle bite to each grain. If required, add in remaining 2 tablespoons of fairlife 2% ultrafiltered milk and up to ½ cup of vegetable broth to loosen, ¼ cup at a time, stirring and cooking for about 1 minute after each addition.
Season with salt and pepper to taste.
Plate the risotto, garnish with the reserved mushrooms, fresh thyme leaves and grated parmesan. Enjoy immediately for the best experience.
