Monday, September 14, 2015

Mushroom Risotto


Mushroom Risotto Topped w/Parsley

I've never attempted to make risotto - frankly it scared me! So, last Saturday I decided to try and conquer my fears and attempt to make an edible mushroom risotto. Since it was only George Brynnly and me eating, I knew if necessary I could throw the whole thing out if it turned out to be horrid. All three of us were pleasantly surprised it wasn't horrid - it was delicious! I found the recipe on the SimplyRecipes.com website. And now, without further ado, here's the throw n go: 



2 T. butter
2+ C. mushrooms (I used a large package of pre-sliced white mushrooms)
2/3 C. vermouth (or brandy)
5 - 8 C. stock (I used a bit of chix bullion and the rest beef as that’s all I had)
1/3 C. minced shallots or onion
2 C. arborio rice
1/3+ C. parmesan cheese (good quality)
salt & fresh-ground pepper to taste
2 T. chopped parsley

Bring stock to a simmer in a sauce pan. Melt butter in a deep, heavy pot over medium-high heat. Add mushrooms and shallots/onions and sauté about 5 minutes, or until the onion/shallots are transparent. (If using fresh chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter.) Add the rice and stir to combine. Add vermouth or brandy, bring to a boil, and reduce liquid by half, about 3 - 4 minutes. Add simmering stock, 1/2 cup at a time, stirring to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Taste it! Stir in the parmesan and season to taste with salt and pepper. Place in a serving bowl and garnish with the parsley. Serves 6 - 8.

If you have left-overs, form them into patties, coat in panko breadcrumbs if desired, and sauté in butter till nicely browned. Top with some parmesan - and if you have it (I didn't), a bit of marinara sauce:
risotto rice cakes - packed for tomorrow's lunch,
along with chicken tetrazzini, there in the left-hand corner





Our meal:
hickory-fired strip steaks, oven-roasted broccoli, mushroom risotto
Yum!

'till we feast again!
T'nGG