Thursday, January 19, 2012

Mushroom Risotto and variations!

I love warm hearty meals in the winter time like Risotto.

Mushroom Risotto
(if you are not a fan of mushrooms I have variations to the recipe at the end so hang on)

What you will need

1/2 Cup chopped onion
1 clove garlic, minced
2 Tbs olive oil
2 Tbs Butter
1 cup arborio or medium grain rice
2  14-ounce cans of chicken both 
1/2 shredded Parmesan or your favorite hard cheese
Salt and Pepper
8 oz sliced fresh mushrooms (I used baby bells) 
1/2 dry white wine (optional)
1 Tbs fresh snipped basil

Place your broth in a small pot and allow to simmer.

In a large sauce pan cook onion and garlic in oil and 1 Tbs butter. Cook for a few minutes till onion becomes tender.

Add your mushrooms with the onion and garlic and allow to cook for a few more minutes till mushrooms become tender and slightly golden brown.

Add rice cook and stir over medium heat for 2 to 3 minutes till rice begins to brown. Add 1/2 dry white whine or 1/2 broth that we have simmering. Stir constenty over meduim heat until liqued is absorbed. Countiune to stir constently adding 1/2 cup broth at a time till absorbed. Rice should start to become creamy as you stir and add 1/2 cup broth at a time. 

Towards the end if you notice the texture of your rice is still crunchy then stir in 1 cup of the existing broth and cover with lid allow to cook for 5 to 10 minutes on low heat till broth is absorbed. This will help to soften up the rice. Then continue with the rest of the broth cooking as before stirring contently.

Stir in remaining butter, snipped basil, Parmesan, and salt and pepper to taste. 

I spoon this into large bowls and top with a little basil.

**Variations** If you are not a fan of mushrooms here are some variations to this recipe that I also love! 

*Regular Risotto*
Prepare as directed above except leave out mushrooms and basilPretty easy!

*Lemon Asparagus Risotto*
Prepare as directed above except leave out the mushrooms and basil. When half of the broth has been stirred into the risotto add 1 cup chopped fresh asparagus and 1 tsp finely shredded lemon peel to the risotto. Finish as directed.

*Butter Nut Squash Risotto*
Prepare the regular recipe of risotto. After risotto is finished stir in 1 cup squash puree and 1 Tbs fresh snipped sage. 

*Note My husband who doesn't lie mushrooms even ate the mushroom risotto when I made this mushrooms and all. I even told him he could eat around them. So when I say its good it really is. Risotto does take time, you have to babysit it for a half hour or so, but it is worth it. Very hearty! 

Happy Cooking

Leave comments for any questions.

Love <3 Lace

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