| Level: | Easy |
| Total: | 1 hr 42 min |
| Prep: | 10 min |
| Inactive: | 2 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 1 head garlic
- 2 1/2 teaspoons extra-virgin olive oil
- 2 (14.5-ounce) cans chicken broth
- 3 cans water
- 1 medium onion, chopped
- 1 (8-ounce) package sliced mushrooms
- Salt and freshly ground black pepper
- 2 1/2 cups long-grain rice
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan
- Risotto Cakes, optional, recipe follows
- 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
- 2 large eggs
- 1/2 cup frozen corn, thawed
- 1/2 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
Instructions
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1009 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 145 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 131 mg |
| Sodium | 1448 mg |
Reviews
I made this last night and it was really good. My family liked it too, and they are usually not willing to try very many new things.
Delicious! Creamy and full of flavor. I ate this without any type of meat, and because of the mushrooms, you won’t miss anything! The dish is good all by itself. Thanks Sandra! Another wonderful recipe from you!
for those who want to avoid buying ‘little plastic containers’ of
herbs, do what i do. go to a nursery where they sell herbs in pots.
usually costs $2-3. if you don’t have a patio to put them on, use
the window sill that gets the most sunlight. i grow herbs all the
time & it saves me having to but them. also, my local market, Albertsons, as well as other markets sell large bundels of herbs.
wash them & put them in a glass in your fridge, or wrap in paper
towels & place in you veggie bin & they last a long time. you can
at anytime you have left over herbs, leave them out to dry & you
will have dried herbs forever, only use less in cooking. hope that
helps you.
herbs, do what i do. go to a nursery where they sell herbs in pots.
usually costs $2-3. if you don’t have a patio to put them on, use
the window sill that gets the most sunlight. i grow herbs all the
time & it saves me having to but them. also, my local market, Albertsons, as well as other markets sell large bundels of herbs.
wash them & put them in a glass in your fridge, or wrap in paper
towels & place in you veggie bin & they last a long time. you can
at anytime you have left over herbs, leave them out to dry & you
will have dried herbs forever, only use less in cooking. hope that
helps you.
Maybe it’s the fact that I switched chicken broth for vegetable, and white rice for brown, but I expected this dish to be more flavorful… I’m an unemployed post-grad vegetarian with little funds for food, and unfortunately this was not what I expected. Looks like the trash can will have a satisfied belly instead of me…
This didn’t have enough flavor for me, even with the roasted garlic we found it a bit bland.
Yummy!
The flavor was really good, but the rice does not cook up properly. I might try it again with arborio
This was worth the wait and definitely delicious. The only thing I would do differently is that next time I would use arborio rice for the creaminess.
This was awesome!! I loved everything about it. I roasted the garlic in my toaster oven…works just fine although it took a bit longer for some reason. I roasted several cloves so I’d have them on hand for garlic bread or anything else I might want to make with it.
For rcheid: On this show Sandra mentioned that she grows her own herbs in the “cute little soup can” so she would not be spending $3 or $4 dollars on the little plastic boxes of herbs. That wouldn’t be factored in the tally if that’s what she does. Who knows if that’s really done on her show, but it is a nifty idea I may have to try.
I mentioned to my husband that he just might love me more after I made this meal. “No way” was his initial response…until he tried it. I made this dish with the Chicken Scaloppine from the same episode and locked it away for use with company. Had no issues at all. How can this NOT have flavor, garlic, parmesan, butter, mushroom and onion?! I roasted the garlic as I made the meal and it did take me a bit longer to combine the liquid in at medium heat. LOVE – very rich and wonderful with the sauce from the scaloppine dripping around the sides.