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Hale Bone Broth Risotto with Mixed Mushrooms and Crispy Shallots

What better way to introduce a new product than with a recipe? Meet: Hale Bone Broth!
Bone Broth is a magical elixir that has been around for centuries. It has the power to restore vital amino acids, helps to rebuild gut health, aids in sleep, digestion, weight loss, and helps to promote healthy skin, hair, and nails. It supports joint and bone health, aids in muscle pain, and is a great way to boost our immune systems! What better way to integrate this powerful ingredient than in a recipe perfect to warm you up on a cold night?

If you’re looking to get the benefits of Bone Broth, it’s important to note: bone broth is great to sip in place of coffee, outside on a cold, winter day, or as a calming nightcap 😴

What You’ll Need:

Crispy Shallots:
2 Lg. or 3-4 medium size shallots, peeled, sliced into 1/4 in. slices
Vegetable Oil for frying
1/2 tsp. kosher salt (or 1/4 tsp. fine grain sea salt

2 Tbsp Butter, divided
2 Tbsp Olive Oil, divided
6-8 oz. Mixed Mushrooms
1 clove Garlic, Minced
1 c. Arborio or Basmati Rice
3/4 c. White Wine (whatever you like to drink!)
2 c. Hale Bone Broth
2 c. Water or more broth
1 c. English Peas
2-3 tbsp Fresh Parsley, chopped
1 tsp Fresh Thyme, chopped
Salt & Pepper to taste


Crispy Shallots:
Pour ~1 in. oil into a small saucepan, adding the sliced shallots. The oil should cover all of the shallots. Stir in the salt and place over medium-high heat. Let them cook for about 10 or so minutes or until they’ve turned golden brown. Keep an eye out so they do not burn, stirring every once in awhile so they cook evenly. After about 6-8 minutes they will start to turn brown at the edges and will cook very quickly after that, so don’t get distracted 🙂 Once they turn a shade of golden brown, remove them with a heat-safe slotted spoon and let them cool and drain on a paper-towel lined plate.


  1. Heat the Hale Bone Broth and water (or more Hale Bone Broth) in a saucepan over low heat to warm.
  2. In a large skillet, add 1 tbsp Butter and 1 tbsp Olive Oil on med-high heat. Add mushrooms and a dash of salt. Cook for ~5 min, until the mushrooms are soft and golden. Add garlic, cook for 1-2 min, stirring to ensure the garlic does not burn. Spoon into a bowl and set aside
  3. In the same pan, add the last of the Butter and Olive Oil, adding the rice an dsitring to coat all of the rice with the butter/ oil mixture. Let cook for a few minutes, stir occasionally to toast the grains. If your rice starts to brown, turn down the heat.
  4. Add the White Wine and be sure to continue stirring the rice until the liquid has almost completely absorbed or evaporated.
  5. Add one spoon full of the warm broth/ water to the pan, continuing to stir until almost all of the liquid is absorbed by the rice. Continue to add a spoon full at a time, allowing the liquid to absorb between each spoonful, stirring is the name of the game here (glass of wine in the other hand!)
  6. If you find the broth is taking some time to absorb, turn up the heat a bit, if it’s absorbing more rapidly, turn the heat down.
  7. When you are nearing the end of your Broth, give the rice a taste – a risotto should have a tiny bit of chewiness, but if too chewy, continue to add the last of the Bone Broth.
  8. In the last minutes of cooking, stir in the peas, parsley, and thyme and season with salt & pepper to taste. Final step, stir in the mushrooms.
  9. Garnish with the crispy shallots and serve!

Recipe Source:

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