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DiY Mushroom Risotto in a jar – a cute gift for the foodies in your life – or yourself!:) why not treat ourselves? Dreamy, creamy, comfort food with half the recipe already made and easy instructions to complete it with shallots, garlic, broth and parmesan.
I think this gift is especially awesome because it’s not sweet. It is savory, mushroom goodness and it’ll be greatly appreciated by anyone hosting relatives during the holidays.
Easy-peasy dinner made with awesome ingredients and a recipe card to make it – no planning or stress! If you think they’ll make it within a week or two you can even give a little basket with the shallot, garlic & parmesan. Bam. Dinner in a basket.
If you want to make the gift absolutely awesome, you can add a little bottle of white truffle oil. It is absolutely divine on this risotto and the best part is you only need a couple of drops and it’ll give it a gourmet, earthy, truffle-y finish.
Keep the white truffle oil to drizzle over potatoes, pizza, pasta, polenta, soups, vegetables or to make your own truffle oil vinaigrette for salads. It will be a much appreciated gift and something a lot of people don’t buy for themselves. (Do make sure sure they like mushrooms and/or truffle – some people are weird about that (like my sister))
To make the Mushroom Risotto in a Jar you’ll need
- 1 cup arborio rice, divided into 1/3 cups
- 3 teaspoons Italian blend of dried herbs (my blend had oregano, thyme, basil)
- 1 teaspoon dried thyme
- 3 tablespoons sun-dried tomatoes, chopped (don’t buy sun-dried tomatoes in oil – buy the completely dry sun-dried tomatoes)
- 2 tablespoons pine nuts
- 1/2 cup dried mushrooms (I used half crimini and half maitake – but porcini and wild mushrooms should work excellent as well)
I made a risotto for 2 and used a 12 oz mason jar. You can easily double all the quantities to make risotto for 4-6 and use a bigger mason jar.
To layer it, first add 1/3 cup of rice on the bottom. Add herbs. Add the second 1/3 cup of rice. Layer tomatoes on top and then pine nuts. Add remaining 1/3 cup of rice and top it off with the mushrooms. Layer gently and don’t tap the jar (I did, whoops).
Tie it up with a cute ribbon or thread, and place a little cloth on top if you like! Don’t forget to print the recipe card and you’re all set! (don’t worry, the picture won’t be added when you print it)
- 1 mushroom risotto in a jar
- 1 shallot, chopped
- 2-3 garlic cloves, crushed
- 1 tablespoon olive oil
- ½ tablespoon butter
- 4 cups chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- 3-5 drops white truffle oil (optional)
- Heat broth in a medium saucepan and keep it at a simmer.
- In a medium pan, heat olive oil and butter over medium heat. Add shallots and cook stirring occasionally, about 2 min. Add garlic and cook over low hear for another minute.
- Increase heat to medium and add contents of the jar. Stir until the rice begins to turn opaque, about 2 minutes.
- Add about ½ cup of the simmering broth to the rice and cook over medium/low heat, stirring frequently, until the rice has absorbed all of the liquid.
- Add another ½ cup of broth and repeat.
- Continue adding broth and cooking until all the broth has been absorbed. This should take about 25 minutes.
- Stir in a bit of butter and white truffle oil (both optional). Serve risotto with grated Parmesan
