Monday, November 14, 2011

mushroom risotto




Mushroom risotto is perfect for Fall weather. It is so warm, creamy, filling and engulfed in an intense woodsy mushroom flavor. Try serving mushroom risotto with roasted chicken for a satisfying and comforting meal.



Arborio rice is a short grain, fat and slightly oval-shaped and has a pearly white exterior. Originally grown in Italy, it is now grown in the United States.


Photo taken of mushrooms at the Farmers Market Malibu
 
Farmers Market Malibu is open every Sunday, rain or shine. The Market has a wide selection of organic food, crafts, fruits, local specialties, vegetables and flowers. My hubby and I enjoy going in the morning, walking around and tasting samples of local specialty food, vegtables and fruits. Afterwards, we make our final purchases, then head over to the food stands where a variety of foods such as Greek, Hawaiian, pasteries, candy and much more can be purchased. We sit at one of the tables and have ourselves a smorgasboard. Visiting the Farmers Market Malibu is a great way to start a Sunday, but ending it with a family dinner cooked with the fresh seasonal items purchased is even better.


Ingredients:

¼ cup (1/2 stick) butter

1 tsp olive oil (keeps butter from burning)

5 cups chicken stock

2 scallions, finely chopped

1 ½ cup Arborio rice

½ oz dried porcini (comes in a bag) mushrooms, cooked in broth, cooled and finely chopped

¾ cup white wine

2 oz white mushrooms, finely chopped

8 oz bella mushrooms, finely chopped

½ cup parmesan cheese, freshly grated



Directions:

Broth:

In sauce pan, heat broth to a simmer and add porcini mushrooms

Cook mushrooms for 3 minutes

Remove with a slotted spoon and set aside, let cool and finely chop

Keep broth on low simmer



Risotto:

In a large sauce pan add butter and olive oil, heat until butter is melted

Add scallions and rice to the pan and sauté for 1 to 2 minutes

Stir in the rice and cook 1 minute, stirring often

Add finely chopped mushrooms, porcini, white, and bella, and cook for 5 minutes

Pour in the wine, cooking an additional 5 minutes to reduce liquid

Using ladle, add broth – this should measure about ½ to 3/4 cup of broth each time

Stir and cook about 2 to 3 minutes, until broth has been absorb

Continue to repeat this process until rice is just tender and has a creamy texture, about 30 minutes

Mix in the parmesan cheese, season with salt to taste, top with additonal parmesan cheese

1 comment:

  1. these look great love seafood tacos and Malibu is such a beautiful place fun blog

    ReplyDelete

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