Mushroom Risotto
I think I am way better and taking photos of yarn than food, but I wanted to share my go to recipe for risotto. It is something that I make at least once every two weeks. Before I start telling you my secret recipe, do you see those peppers in the green bowl? I stir fried all of them for my husband and everyone was coughing and sneezing from the fumes. We all had to leave the first floor to get fresh air! So the peppers will only be grilled outside from now on. Funny, Frodo did not cough once, he has super powers (or he is low to the ground).
Mushroom Risotto
1 box of sliced mushrooms your choice
1 1/2 cups of risotto (rice)
2 tablespoons olive oil
4 cups of vegetable broth
2 tablespoons of parmesan cheese
saute the mushrooms in a frying pan with the oil until nearly soft. Add all the rice then half of the broth (2 cups) bring to a boil over medium heat stirring every time you walk by, do not cover with a lid! Once the two cups are absorbed by the rice add the rest of the broth and stir occasionally. When rice is done (I taste test) add the parmesan cheese and stir in. Ready to eat!!
It looks very pretty with some sprinkled parsley as well.
Remember you have to buy risotto rice for the creaminess factor.
Do you have a favorite rice dish?
Yum yum yum! Food photos are hard for me too. This with a glass of wine sounds like a perfect comfort food combo :)
ReplyDeleteIt looks so good Karen, I want to come and have dinner at your home.
ReplyDeleteyum!
ReplyDeleteRisotto. Always. Forever. I'm a goner for risotto. haha!
ReplyDeletethis looks wonderful-----and much easier than my risotto recipes....that have you constantly stirring for 30-45 minutes!!!! I always wondered if that was REALLY necessary....guess not! guess we'll be trying this! thanks
ReplyDeleteThat looks so yummy. I will try it out for sure. Blessings.
ReplyDeleteI've never actually had risotto. Will have to try now! Thanks for the recipe Karen.
ReplyDeleteLove risotto, but don't make it that often, maybe it's time to make some. Yours looks delish!
ReplyDeletemmmmm...looks good!
ReplyDeleteI LOVE risotto, its my favourite, I usually do pumpkin and bacon. My husband hates mushrooms sadly! (for me, as I LOVE them!)
ReplyDeleteOh I do love your little Frodo! He must be such a fun little guy to have around. Your risotto sounds divine! I have a butternut squash risotto that I am quite fond of.
ReplyDeleteYum! I love so many rice dishes, but last year I tried pumpkin risotto at a restaurant and it was to die for!
ReplyDeleteLOVE risotto too, it's one of my very favorites. I just made it last week! I do almost the same thing as you, except i use asparagus and lemon (recipe in the art of simple food by alice waters) and i make it the old school way of adding broth one cup at a time, stirring as it cooks down. YUM! i found a delicious arborio (sp?) rice that we really like. oh dear just thinking about it makes me want to make it!
ReplyDeleteThis sounds so much simpler than the constant stiring of the recipe I tried (once). And, it sounds absolutely delicious! thank you.
ReplyDeleteYour risotto looks delicious! Unfortunately we have to *anti-mushroom* campaigners in this house...so I'll have to try making it when they aren't around, or as a side to something else.
ReplyDeleteDo you think the fumes were because of the non-stick pan? I had a non-stick pan for a while, and there were certain foods that would make terrible fumes when cooked, that I could cook in cast iron without any problems. (like peppers, onions and eggplants.) I never noticed a fume or smell until I tried cooking them in the nonstick. Weird, I know.
We eat a lot of rice around here, but my favorite is probably steamed jasmine, or under beef strogenoff:)
Yum! Several in my family would love if I made your recipe. Others, unfortunately do not like mushrooms - more for the rest of us, I say. :) Have you tried mushrooms over polenta? The two were made for each other.
ReplyDelete