I'm still a baby to cooking and I tend to be lazy. I got inspiration from other Food52 risotto recipes (loved the shoyu in Yella's recipe) but they all called for wine. Too lazy to go to the store to get white wine, I decided I'd make some risotto from scratch and sub the wine. Voila – wine-free risotto.


2 cloves garlic, minced
8 ounces mushroom of your choice, chopped
1 tablespoon olive oil
1/2 tablespoon butter
1 tablespoon soy sauce
1 tablespoon butter
1 tablespoon olive oil
1/2 cup wild rice
1/2 cup arborio rice
4 cups broth or stock (used leftover veggie and chicken)
1 tablespoon white balsamic vinegar
1 tablespoon rice vinegar
1 tablespoon mirin
2 bunches green onion, chopped
1 grilled chicken breast, cut into 1/2 inch slices
salt and pepper, to taste (Hawaiian salt if you have it)
juice of half Meyer Lemon
1/2 cup parmesan cheese, grated or shaved


Step 1
Melt butter in olive oil over medium heat. Add garlic, cook for a minute.

Step 2
Add mushrooms, cook till juices are released. Add soy sauce. Reduce, remove from heat, and set aside.

Step 3
In a stockpot over medium heat, melt butter and olive oil. Add wild rice and arborio rice and cook 2-3 minutes.

Step 4
Add rice vinegar, white balsamic vinegar, and mirin. It will smell strong. Do not be afraid.

Step 5
Add 1/2 cup of stock, stirring occasionally until all the liquid is absorbed. Repeat until risotto is al dente. Remove from heat.

Step 6
Add mushrooms, chicken, green onions, lemon juice, parmesan cheese and salt \u0026amp; pepper to taste. I've added kale in the picture, spinach might be better. You let me know.