STDs – the Good Kind

daisi - January 30, 2012

Slow-Cooker Indian Curry

daisi - January 30, 2012

Burgundy Mushroom Risotto

daisi - January 30, 2012
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This recipe requires you to make the Pioneer Woman’s burgundy mushrooms at some point. To say that they are amazing is an understatement. So much flavor and a perfect side dish for almost any meal. They require a full 9+ hours of cooking, so I threw mine in a crockpot and they turned out fabulous. And we had tons leftover, so this was my first “clean out the freezer” meal.

Here is her recipe.

Here’s what you’ll need for the risotto:

  • 2 cups leftover burgundy mushrooms
  • 2 cups liquid from the burgundy mushrooms
  • 2 Tablespoons butter
  • 3/4 cup risotto
  • 2 cloves garlic, minced
I served my risotto with a nice, crusty, garlic bread. If you’d like to do the same, you will also need:
  • loaf of sourdough or french bread
  • 1 clove garlic, whole
  • extra-virgin olive oil

Like all good risotto recipes, I mean, all good recipes, start by melting the butter over medium heat. And, before I forget, put the liquid from the burgundy mushrooms in a small saucepan over low heat.

Once melted add your minced garlic to the butter and cook until fragrant (a minute, tops).

When the garlic is ready, add in your risotto to toast it. I overcooked my garlic, yours should not be so brown and crispy. But if it is, it’s okay.

Stir the risotto constantly until the butter is absorbed and the risotto is lightly toasted (like me on girls’ night – kidding). This should only take a minute or two. Now we’re ready for the mushrooms. I chopped mine slightly, feel free to leave them whole though if you’re into that sort of thing.

Now add the mushrooms to the risotto.

Stir to combine the mushrooms and the risotto and the garlic. Oh my gosh, this smells so good!

Add 1/2 a cup of the warmed burgundy liquid gold to the risotto and stir to combine. Stir often – that’s the key to delicious, successful risotto. That and a wide pan.

Once the liquid has been absorbed, add another 1/2 cup of the liquid. Stir. Repeat as needed.

While the risotto is doing it’s thing and if you like bread as much as I do, let’s work on the garlic bread. Take a loaf of whatever bread you’ve chosen and cut 1/2 inch slices. Drizzle the bread with good quality (first cold-press) extra-virgin olive oil.

Now for the fun part. Here is a handy little guide on how to peel your own garlic. If you’ve watched a lot of Food Network, you already know this trick. Or if you’re like me, you’ve seen the trick a million times but still needed convincing. Trust me, it works.

Once you’ve peeled the garlic, using the handy guide above, slice it in half and rub each half over the slices of bread.

This gives the bread a ‘slight’ garlic flavor. Once you’ve rubbed your bread with the garlic, throw the cloves into the risotto. Can’t hurt, right? Then, toss the bread into a 350 degree oven for about 5 minutes, or until nice and toasty.

Keep stirring and adding liquid to the risotto until all the liquid has been absorbed. If your risotto is still a little crunchy, feel free to add chicken, beef, or vegetable stock OR just plain water. Just make sure whatever liquid you use is warmed up and only add about 1/4 of a cup at a time until it’s reached the desired consistency.

Serve with the warm garlic bread and top with shaved parmesan if you have it.

Seriously, delicious. Thanks to the Pioneer Woman’s mushrooms, of course.

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