Healthy Hummus

daisi - March 2, 2011

Extra Cheesy Bread

daisi - March 2, 2011

Wild Mushroom Risotto

daisi - March 2, 2011
Hummus (1)
Cheese Bread
mushrooms

For those of you who have never attempted risotto, please take a chance on this recipe, it’s worth it. For those who have mastered the at of risotto, this one is worth adding to your collection because it is delish!

I have two tips for you when making risotto: 1) use a wide pan and 2) recruit someone to do the stirring.    

Wild Mushroom Risotto
Ingredients

  • 3 ½ cups chicken or vegetable stock
  • 2 ½ Tablespoons olive oil
  • 1 small onion, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 Tablespoon chopped garlic (1-2 cloves)
  • ¾ cup arborio rice
  • ½ cup dry white wine (plus more for sipping while you stir)
  • ¼ cup, plus 2 Tablesppoons grated parmesan cheese
  • 1 Tablespoon unsalted butter
  • kosher salt & freshly ground pepper
  • 1 Tablespoon chopped fresh chives for garnishment (optional)

 

Directions

Bring the stock to a simmer in a small saucepan over medium-high heat. Reduce to low, cover, and keep the stock hot.

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2-3 minutes.


Add the mushrooms. Stir.


Cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes more.


Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2-3 minutes.


Add ¾ cup of the hot stock, reduce the heat to medium, and cook, stirring often,until the stock is absorbed.

 
Add the remaining hot stock ¾ cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy. Total cooking time is around 25 minutes.


Stir in the ¼ cup cheese and butter. If it appears dry, add up to ¼ cup water to loosen it up.


Season with kosher salt and pepper to taste. Sprinkle with remaining cheese and chives.

 

 

 

Wild Mushroom Risotto
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 6
For those of you who have never attempted risotto, please take a chance on this recipe, it’s worth it. For those who have mastered the at of risotto, this one is worth adding to your collection because it is delish!
Ingredients
  • 3 ½ cups chicken or
  • vegetable stock
  • 2 ½ Tablespoons olive oil
  • 1 small onion, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 Tablespoon chopped garlic (1-2 cloves)
  • cup arborio rice
  • cup dry white wine (plus more for sipping while you stir)
  • cup, plus 2 Tablesppoons grated parmesan cheese
  • 1 Tablespoon unsalted butter
  • kosher salt & freshly ground pepper
  • 1 Tablespoon chopped fresh chives for garnishment (optional)
Instructions
  1. Bring the stock to a simmer in a small saucepan over medium-high heat. Reduce to low, cover, and keep the stock hot.
  2. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2-3 minutes.
  3. Add the mushrooms. Stir.
  4. Cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes more.
  5. Add the rice and stir well, about 30 seconds.
  6. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2-3 minutes.
  7. Add ¾ cup of the hot stock, reduce the heat to medium, and cook, stirring often,until the stock is absorbed.
  8. Add the remaining hot stock ¾ cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
  9. Stir in the ¼ cup cheese and butter. If it appears dry, add up to ¼ cup water to loosen it up.
  10. Season with kosher salt and pepper to taste. Sprinkle with remaining cheese and chives.
Notes

I have two tips for you when making risotto: 1) use a wide pan and 2) recruit someone to do the stirring.

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