I’ve kind of been missing in action most of the summer from here. I’ve been trying to keep up on my Facebook page My Crazy Kitchen, but I haven’t really been cooking much. It’s been nice out most of this summer, and yes, I love it HOT and consider 90 degrees plus nice! It’s also the last summer before my daughter starts school. Ok, she’s three and it’s 3 day a week preschool, but still, my baby really isn’t a baby at all anymore.
So, what have I been doing, if anybody even cares: I’ve been spending time in the yard with her, gardening, weeding the garden, swimming, weeding the garden, going to friend’s houses and parties, having her birthday party, did I mention weeding the garden?? We haven’t even had as many cookouts at our house as we have other summers. Just hanging out in the yard in the kiddie pool!
Today I finally had a chance to cook. My husband had bought a beef fillet intending to grill it, but didn’t get to it and told me to use it. It was pre-seasoned, though, and not that great. But, the risotto I made to go with it was fabulous! I’ve made risotto a few times before, but usually just a basic one. I wanted to attempt a good mushroom risotto and boy, did I! Now part of the reason I haven’t made any in a while, and you need to know this if you have never made it before, is it’s time-consuming. You can’t really walk away from the stove for over half an hour. But, trust me, it’s worth it!
2 1/2-3 cups finely chopped baby bella (portabella) mushrooms
1/2 cup chopped red onion
1 clove garlic, minced
1 1/2 cups aroborio rice
5 cups chicken stock ( I used my home-made)
4 tablespoons olive oil
4 tablespoons butter
3/4 cup white wine ( mine was literally out of reach above my cabinets, and my husband wasn’t home, so I used white cooking wine and omitted any more salt)
1/3 cup grated Parmesan cheese
salt and fresh ground black pepper
Chop the mushrooms fine, like this:
Chop the onions and mince the garlic. Put the chicken stock in a saucepan and bring to a simmer. In a large rimmed pan over medium heat melt the butter with the olive oil, then add the mushrooms and onions and saute for a few minutes, stirring, until the onions are just beginning to soften. Add the rice, and stir well.
Then add the white wine and stir until the liquid is absorbed. Add 1/2 cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another 1/2 cup of stock.
Cook, stir, and add additional stock 1/2 cup full at a time, waiting until most of the stock is absorbed before adding more, until the rice is tender, about 25-30 minutes. Stir in the Parmesan cheese, and serve.
Yummy, Yummy, Yummy!!