After having the risotto at Cafe Pasta, I felt inspired to make my own. I decided to use brown rice instead of white because it’s healthier, but it takes a LOT longer to cook, and it doesn’t turn out as soft, so I wouldn’t recommend it, however, it still turns out very tasty!

INGREDIENTS

• Rice
• Chicken broth
• White wine
• Shallots
• Mushrooms
• Tomatoes
• Mussels
• Salt & pepper/Italian herbs to flavor

Cook the rice in white wine until absorbed, then add chicken broth. In another pan, brown mushrooms and save broth. Once rice is al dente, stir in shallots, tomatoes, mussels, and sauteed mushrooms. Cook until mussels and tomatoes are done. I stirred in a tablespoon of butter for some more flavor and added an Italian herb mix.