Spicy Mushroom Risotto

Here is a recipe for the spicy food lovers. This mushroom risotto is made with chili peppers and cayenne powder, both of which may protect your heart from disease. The health benefits come from a substance in hot peppers called capsaicin. Capsaicin has been found to work as an anticoagulant and thus possibly help prevention of blood clots that could lead to strokes and heart attacks. Studies also showed that capsaicin could help reduce “bad” (LDL) cholesterol and regulate blood sugar levels. To get the most from the capsaicin content, use the hottest chili peppers you can tolerate.

Recipe: 

Ingredients:

• 1/2 lb mixed mushrooms ( brown, shiitake and oyster), sliced 
• 2 medium-size red onions
• 1/2 cup wild rice ( cooked with a dash of saffron) 
• 1 Jalapeño pepper (or to taste).
• Salt to taste
• cayenne powder to taste
• 1 tbs ( about 15 gr) butter 
• 1 cup vegetable broth

Note: Alternatively, use spicier peppers such as Serrano, Habanero, Thai chiles, or any other hot peppers you like. 

Directions: 

In a medium pan, melt butter over medium heat. Add red onion and cook, often stirring, for about 5 minutes. Add sliced mushrooms and cook for another 5 minutes or until they are golden brown. Pour in vegetable broth and carry on with cooking for another 15 minutes or until the mushrooms are soft and the vegetable broth is completely absorbed. Stir occasionally. Finally, add jalapeño or hot peppers of your choice and salt and cayenne powder to taste. Add the mushroom mixture to the cooked wild rice. Serve warm.