Mushroom risotto with veggies.


Ok so I haven’t posted in a long time because I’ve been busy with life in general 

Long ago I ordered risotto at a an Italian restaurant because I wanted to try something different. Since then I have enjoyed risotto in many forms, mushroom, seafood, spinach and even squid ink risotto. Another very well known Mediterranean dish. Risotto is creamy and rich and could be enjoyed with white or red wine. Risotto could be served as the main dish or can be a side with suggestions of salad, grilled chicken, or steamed veggies.


Ingredients 

350 g. Arborio rice

1 package dried porchini mushroom

6 or 7 cremini mushrooms sliced

1/4 cup brandy or 1/2 white wine

800 ml. Low salt Chicken or veggies soup stock

2 Sprig fresh thyme 

One small tomato diced

Half of a red bell pepper diced

2 cloves garlic minced

1 rib celery diced

Olive oil

2 tbls butter plus more for finishing 

Sea salt

Ground black pepper to taste

Freshly grated parmigiana cheese

Instructions 

Soak dried mushrooms in 1/2 cup hot water for about 15 minutes. Bring soup broth to a boil then put it in a back burner on low and keep warm. In a large sauce pan melt some butter and a glug of olive oil on medium high heat, add celery and garlic and sautĂ©. Add the rice and a pinch of salt, stir constantly with a wooden spoon in order to coat all the grains with the oil. Add the brandy or wine and stir until absorbed. Add the mushrooms with the hot water and the sliced mushrooms. Add the leaves from the thyme. Add a ladle full of stock and stir, add another ladle full and stir until almost all the broth has been absorbed by the rice, continue to add broth continue repeating this process and stir until liquid gets absorbed, keep stirring–this process will take about 15 minutes. Add broth, stirring constantly until almost all the broth gets used up, taste the rice and check to see if it’s al dente and creamy. Add a pinch of salt, tomatoes, peppers and the rest of the liquid broth, turn off heat and add some butter and parmigiana cheese. Cover pot with lid and allow rice to steam for about 5 minutes while you prepare the table and plates. Taste the rice and adjust seasoning with salt if needed or more cheese.. put more cheese on the table for guests to help themselves garnish their dishes. Other finishes are more thyme and olive oil, freshly ground black pepper.

Please enjoy with your loved ones or family and friends. 

Please comment and include which wine you drank and weather you used brandy or wine. Let me know if you served with side of meat or veggies, salad etc.

Thank you so very much for reading my blog


Jim

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Risotto with sardines

This is just a very basic risotto recipe and then just add a can or two of sardines depending on serving size and who may prefer the canned fish. Alternatively you could use canned tuna or salmon. You could use sardines packed in oil, but I like the ones in water then I can use my own Greek extra Virgin olive oil. There’s so many options as you could use sardines in sauce with the chilli pepper for a spicy kick.

Ingredients:

2 cups Arborio rice
2 tbsp butter
1 tbsp olive oil plus more for finishing
1 tsp sea salt
1 celery stock very finely chopped
3 cloves of garlic minced
1 shallot minced
6 cups of low salt veggie stock or chicken stock
1 tbsp dried basil
1-2 cans of sardines packed in water drained and chopped
1 lemon cut is wedges
Parmisano cheese optional if not using lemon

In a medium size pot heat the 6 cups of veggie or chicken stock/broth until hot and keep it warm, on the other burner heat the olive oil and one tablespoon of butter over medium heat add the celery and shallots and garlic stir with a wooden spoon for about 3 minutes, add the rice and toast for a few minutes constantly stirring, now add salt, basil and 1/2 cup of hot broth, continue to stir, as soon as you see liquid evaporating in rice add 1/2 cup of broth at a time until rice is al-dente and creamy about 20 minutes. Turn off the heat stir in remaining tbsp butter and cheese if using, taste rice and adjust seasoning if needed. Cover pot of risotto and let sit for 5 minutes while getting table ready with the sardines, olive oil, more cheese, bread etc. plate risotto and allow people to help themselves to sardines, olive oil, lemon or cheese.

Serves 6 or 4 with leftovers

Depending on the rice you have broth leftover as after rice has cooked not all of the soup stock was needed.

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