It’s like your Aunt Shirley’s Green Bean Casserole — only fancier, at a restaurant — and with risotto.
Welcome to CRU Cellars.
It’s where Executive Chef Brad Sobo created the Green Bean Casserole Risotto.
“Any day I could get green bean casserole I was a happy man,” explained Sobo about his childhood.
Green Bean Casserole Risotto
- 2 oz. butter
- 2 c. Arborio rice
- 6 c. warm water — may require more
- ½ onion, diced
- 1 tsp. shallots
- 1 tsp. garlic
- 1 ½ oz. soy sauce
- ¾ c. heavy whipping cream
- 1 c. cooked green beans, chopped
- 1 c. cooked crimini and oyster mushrooms
- ½ c. concentrated cream of mushroom soup
- ½ c. shredded Cheddar
- Fried onions
- Salt and Pepper to taste
Directions
- In a pot, warm butter and cook onion till translucent.
- Heat oven to 400 degrees.
- Add rice and cover with water.
- Bring to a simmer on medium heat, stirring occasionally to make sure rice does not stick to bottom of pan.
- Cook till all water is absorbed and rice is soft but not overcooked.
- Cool risotto.
- In a saucepan, heat butter and sweat the shallots and garlic.
- Add green beans and mushrooms while stirring rice to release its starches.
- Rice will become creamy in texture.
- Add soy sauce, heavy whipping cream and cream of mushroom soup.
- Sprinkle salt sparingly (concentrated soup mix is salty) and black pepper generously if desired.
- Remove risotto and place in a baking dish.
- Top with cheese and place in the oven till melted.
- Carefully remove from oven and top with fried onion.