Ever since making risotto for the first time, I've been hooked. I sit at work and crave it. Combine that with my craving of mushrooms this week, I had to have it. Had to. It was out of the question not to make risotto this week. Plus, there's something comforting about stirring a pot of rice that you know is going to turn into something amazing and yummy. I never thought I'd be the type of person that finds cooking at the end of a stressful, long day rewarding. But now I am.
My favorite line from Julie and Julia (which, by the way, go see it) is this: “I love that after a day where nothing is sure — and when I say nothing, I mean nothing — you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.”
Now I want chocolate pudding....
Risotto with Mushrooms and Parmesan
2 cups water
4 cups chicken broth
4 teaspoons olive oil, divided
2 cups chopped cremini mushrooms (about 6 ounces)
1/2 cup chopped shallot or onion
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.
Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.
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