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Roberto’s Rancho-Style Risotto

(Serves 8 as a side dish)

Butter – 4 Tablespoons, salted

Onion – 1 medium, chopped

Mushrooms – 6-8 large, chopped

Italian Seasoning – 1 teaspoon, dried

Rice – 4 cups cooked (or 20 ounces bag frozen fully cooked) *

Sour Cream – 2 cups

Cottage Cheese – 1 cup, small curds

Sea Salt – to taste

Black Pepper – to taste, freshly ground

Green Chiles – 16 ounces can, chopped

Asiago or Cheddar cheese – 7oz, grated

  • Preheat oven to 375 Degrees.
  • Spray a 4-quarts baking dish with vegetable shortening and set aside.
  • In a large saucepan over medium-low heat, sauté the chopped onion in salted butter (when available, use Kerrygold’s Garlic Herb butter instead for added seasoning) for about 5 minutes, stirring frequently. Raise the heat to medium and add chopped mushrooms and Italian seasoning; continue cooking until golden brown, about 5 more minutes, stirring frequently.
  • Turn off heat and add cooked rice, sour cream, cottage cheese, sea salt and freshly ground black pepper to taste. Mix well; add chopped green chiles and grated cheese and mix again until well incorporated.
  • Transfer rice mixture to prepared baking dish and bake, uncovered, for 35-40 minutes.
  • Remove from oven and let it rest for 10 minutes before serving.

* I used frozen, fully cooked Village Harvest Brown/Red/Wild Rice.

2 Responses to “Roberto’s Rancho-Style Risotto”

  1. On December 28, 2010 at 2:39 pm Stephan responded with... #

    This was delicious!

  2. On December 29, 2010 at 8:14 am Roberto responded with... #

    Thanks Stephan. I have to tell you, this recipe is one of the most requested in my years of demonstrating. Thanks for your feedback and keep checking with us for upcoming demos in your area – check dates/times posted on website – and stop by our table to say hello. Happy New Year!

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