Monday, May 30, 2011

Mushroom Risotto

This whole weekend is all about cooking. You see, I don't get bored (not!) when I'm at home. Heehehe This time I finally cook the food that I've been wanting to try eating- the Risotto. An authentic Italian food most common ways of coking rice in Italy.  Dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, and onion - according to wiki. So anyway, I found this recipe at allrecipes.com they have tons of any kind of recipes you can think of. 

 Here we go..

chicken broth (which is not in the photo), olive oil, portobello and white mushrooms, shallots, arborio rice, dry white wine, chopped chives, butter, parmesan cheese (optional), salt and ground pepper to taste.

the ingredients




in a large skillet over medium-high heat warm the 2tbsp of olive oil, stir in the mushrooms, and cook until soft, about 3 minutes. Set aside when its done.
portobello and white mushrooms in thinly sliced





add 1tbsp olive oil to a saucepan, and stir in the shallots. Cook 1 minute. Add rice, stirring  to coat with oil, about 2 minutes. When the rice is golden color, pour in wine, stirring constantly  until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (about  15 to 20 minutes).
the cooking process






remove from the heat, and stir in mushrooms, butter, and chives. season with salt and pepper to taste. In the main recipe you can add parmesan but I opted it out cause my husband doesn't eat real cheese. Either way the food is good. And after all the painful cooking slowly, stirring continuously it is oh so worth it. It makes me wanting more. Love this food and so as the husband.
mushroom risotto

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