I made this for dinner last night – mushroom risotto. ( amazing. I would have proposed to my self , but that would be ridiculous) The inspiration came from The Essential Vegetarian , which really explains the basics of risotto. Anyway, here is the recipe:
Prep time 40 to 50 minutes
1/2 onion, chopped;
Put in a large saucepan ( or saute pan ) Saute in 1 tbsp of butter
Add a very abundant 2 cups of chopped oyster mushrooms, a pinch or two of salt, a few grinds of pepper, a few threads of saffron ( optional) . Saute.
Add 1/4 cup white wine ( think fruity) . Cook briefly. Add 1 cup of aborio rice and one more 1/4 cup of wine. Cook for a few minutes.
1/2 cup at a time add 3 cups of veggie stock. Add stock – let it absorb -add more.
add 1 cup of cream ( what, you thought it would be low fat?) . Once it absorbed add 2 – 4 tbsp or Parmesan cheese. adjust seasoning.
Stir in some chopped parsley and lemon zest
Serve and Eat to Much.
This could be vegan with all stock.(no cheese, no butter) and any combo of veggies is good. and if you want meat– change the stock and add cooked meat at the end. If the meat will take 40 to 50 minutes of cooking it can be added at the beginning.
Don’t add too many different foods to a risotto — it should highlight something ( Like mushrooms)
The most important things — about 1 cup of rice to 4 cups of liquid. I have about 1/2 cup extra with the wine I added. If you like it firmer — add a bit less liquid. But risotto is comfort food, not fancy restaurant food – do what you like.
Dinner was yummy tonight. Simple sauteed chicken breast next to a parsnip- carrot gratin.
1 lbs of parsnips, 1 lb of carrots ; grated in the food processor. Mix in a bowl with 1 cup of grated Parmesan cheese and 2 TBS of flour. Set aside.
Melt 1/4 cup of butter in a saucepan, add 1/4 cup flour; cook for a few minutes. Slowly add 2 cups of milk, stir frequently untill thickened.
In a bowl whisk two eggs into 1/2 cup whipping cream( add some salt and pepper, too) Slowly add it to the hot milk mixture.
Mix the milk mixture with the veggies. Pour into a 9×14, buttered pan. Sprinkle with Parmesan cheese. Bake at 350 for about an hour until golden , brown and delicious.
Actually, I would add more cheese. and the recipe had no mention of salt and pepper, but it could use some. Sweet and tasty.
Tonight’s dinner was a simple one –
Chopped salad – meaning romaine, carrots, tomato, can of corn( drained), toasted pecans and a sprinkle of goat cheese. The dressing was jarred pesto sauce thinned with lemon juice and whatever vinegar I grabbed.
cheese – smoked Gouda and a Cheddar/Stilton mix
and Something called San Francisco Polenta Bread – I made it muffin form
1 cup flour ( I only had whole wheat)
1 cup Polenta
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg beaten
1 cup milk ( I used low-fat soy , it was what I had)
1/4 cup oil
preheat oven to 425 . mix ingredients bake 20 – 25 minutes in 8X8 pan or muffin tins
Very yummy – crunchy tops. but notice that last ingredient – oil. I forgot it – completely.Honestly, I never missed it. the left over muffins might be hard – but a little butter and heating them up in the microwave ought to take care of that.
That’s the second time this week I misread a recipe. I tried to make Ellie Krieger’s baked Falafel, but misread the oven temperature. It was tasty, but over cooked. I will try it again, but using the correct oven temperature.