Mushrooms and herbs are paired with garlic to make a delicious risotto recipe. Flavorful and easy to make, this out-of-the-ordinary side dish is sure to make any meal memorable. Many families stick to boxed risotto mixtures instead of trying to make their own, out of fear that it will be too time-consuming or difficult. Fortunately, recipes like this one exist to help you make this delicious dish from scratch at home.
How to Deal With Garlic Breath
We've all been there. We eat a garlicky dish and afterwards the garlic scent just hangs on our breath. It can be embarrassing, especially if you're trying to impress someone or you're spending time with someone other than your immediate family. Fortunately, we've got some tips here to help you reduce or even eliminate that nasty garlic breath.
First, try to floss and brush if you're able. This is arguably the best way to deal with garlic breath, since it will remove all or most of the garlic that is left lingering in your mouth. Plus, it will leave behind a minty scent to cover the garlic odor. You may need to brush twice to really take care of your garlic breath, especially if it's particularly strong.
If you aren't able to brush your teeth, mouthwash can also do the trick. The great thing about mouthwash is that you can easily get a container small enough to bring with you. A travel-sized container of mouthwash will do the trick. It's small enough to easily come with you when you're out, without having to take up too much valuable space in your purse or pockets.
A third and final option is to rinse your mouth with some water. This isn't an ideal way to deal with garlic breath, since it won't be as effective as brushing your teeth or using mouthwash. If you have no other option, however, it's better than nothing. You'll want to rinse your mouth a few times over to have any sort of noticeable effect.
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Garlic Mushroom Risotto
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Ingredients
1 lb. mushroom, sliced
4 Tablespoons butter
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup risotto rice
3 cups hot chicken stock
1 cup hot water
1/2 cup Romano cheese, shredded
1/2 cup fresh parsley, chopped
Salt and pepper
Instructions
1. Sauté mushrooms in butter. Season with salt and pepper to taste. Set aside.
2. Meanwhile, in a deep skillet, sauté the onion and garlic in oil over medium heat until soft.
3. Stir in the rice and cook 1 minute, coating rice with the oil.
4. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
5. Repeat with the remaining broth and hot water.
6. Test for doneness: the rice should be creamy and slightly chewy in the center, not dry. Add more hot liquid if necessary to cook longer.
7. Cook for a total of 20-25 minutes.
8. Stir in the mushrooms, cheese, and parsley and season to taste.
9. Cook until warmed through. Serves 6.