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Rice Grits Risotto
photo by Jennifer Johnson | The Coastal Table

1/2 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup baby bella mushrooms, roughly chopped
4 tablespoons butter
6 cups chicken stock
1 Turkish bay leaf
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon thyme
Italian cheese blend or Parmesan cheese

Heat chicken stock over medium-high heat until it simmers. Lower the heat to keep the stock just below a simmer for the entire cooking process.
Melt butter over medium-low heat in a large sauce pan. Add onions, garlic, and mushrooms, and sauté until the onions are translucent.
Add rice grits and cook over medium heat, stirring constantly, for about 2 minutes.
Add one cup of chicken stock, bay leaf, salt, pepper, and thyme. Stir. Cook rice grits uncovered at a low simmer.
As the liquid absorbs, add one cup of chicken stock at a time until the grains are tender, gently stirring occasionally.
Serve warm with Italian cheese blend.