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.