Wild Rice Risotto

Ingredients

1 1/2 Tbsp coconut oil

1 Tbsp garlic, smashed and torn apart

1 medium onion, chopped

3 stalks of celery, chopped w/ about 1 Tbsp leaves

3/4 cup Texmati Wild Rice mix

1/4 cup white wine

4 baby bella mushrooms and/or porcini, shiitake, button, or a mix

1 Tbsp fresh thyme

2 cups chicken broth, warmed

1/4 teaspoon cinnamon

1/4 teaspoon ground sage

sea salt and pepper, to taste

cocounut oil, dollops for garnish

Procedure

1. Heat coconut oil on medium-low to medium.  Add garlic and cook until aromatic, about 1 minute.
2. Add onion and celery with leaves.  Saute 2-3 minutes.
3. Stir in wild rice mix to toast slightly.
4. Deglaze the pan with the white wine.
5. Add mushrooms, thyme, and a dash of sea salt: Cook a few minutes for the mushrooms to start releasing some liquid.
6. Stir in 1 cup chicken broth and reduce the heat to low.
7. Simmer- stirring frequently- until almost dry. Taste and add a dash of sea salt, if needed.
8. Add another 1/2 cup of chicken broth and simmer until almost dry- stirring frequently.
9. Add the last 1/2 cup of chicken broth and simmer until almost dry- stirring frequently.
10. Take off heat and add cinnamon and ground sage.
11. Taste and add a dash of sea salt and pepper, if needed.
12. Plate and garnish with a few dollops of coconut oil and sprigs of fresh thyme.