Bare Bones Risotto
For the Risotto
2-3 tbsp Sizzle
1 shallot, finely chopped
1 cup mushrooms, sliced
300g arborio rice
1 cup dry white wine, such as Chardonnay or Pinot Grigio
2 1/4 cups water
2 packets Bare Bones Instant Beverage Mix, Chicken
Sour cream or parmesan, to serve
Chopped pistachios and a handful of torn mint or sage for topping
For the Blood Orange Topping
2 blood oranges, peeled and diced with seeds removed
1 tbsp Drizzle
3/4 tsp sugar
1/2 tsp smoked paprika
3 sage leaves, finely chopped
Active Time: 15 minutes
Full Time: 35 minutes
Preheat the oven to 400F. Heat an oven-sage paella pan or dutch oven or medium-high heat and add your Sizzle.
Add mushrooms and let brown, stirring occasionally, about five minutes. Don't worry if some of the mushrooms stick to the pan—we'll deglaze it soon.
Add shallot and cook for two more minutes.
Add arborio rice and stir, letting the rice cook until it's beginning to toast—about three minutes.
Add the white wine and stir, scraping up any bits that were stuck to the bottom of the pan. Turn off the heat, and add water and the Bare Bones Chicken Instant Beverage Mix, stirring to combine.
Cover and place in the oven to bake until most of the liquid is absorbed, about 22-25 minutes.
While the risotto bakes, add in blood orange, sugar, and sage to a medium mixing bowl. Stir together and then add in your Drizzle.
When the risotto is done, top it with your blood orange mixture and serve with a dollop of sour cream, grated parmesan, chopped pistachios, more fresh herbs, and another a topping of Drizzle.