Thursday, July 22, 2010

Risotto Man

Ever the optimist. I am currently revamping my list of criteria for men I shall date. I've redone it and now this is how it looks....

I kid, I kid. Since its back to the chalkboard after the ill fated Cowboy fiasco, I'm back to looking for my 'Risotto Man'. Let me explain. I lived in LA for a few years and with roommates. One girl that I lived with was always cooking with her boyfriend. Once they had a 'Bloody Mary Challenge', our other roommate and I were the judges. And boy did we take our job seriously! One night in spring, I came home and the two of them had made a simple mushroom risotto. They took the plates of steaming cheesy goodness outside by the pool with glasses of red wine. They lit a single short fat candle and as the light bounced off the water and they softly talked, enjoying the simple pleasure of each others company, I thought ...

"That's what I want, I want a Risotto Man."

In honor of the promise I made to myself is a delicious and simple Mushroom Risotto Recipe. Here's hoping. Mushroom Risotto Recipe

Ingredients 4 Tbsp butter 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces 2/3 cup cognac, vermouth, or dry white wine 3/4 cup heavy cream 7 cups chicken stock* (use vegetable stock for vegetarian option) 1 Tbsp olive oil 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped) 1 3/4 cups arborio rice 1/3 cup freshly grated Parmesan cheese Salt and freshly ground black pepper 2 Tbsp chopped fresh parsley Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a saucepan. In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley. link for original recipe

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.