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    Home » Recipes » Recipes

    July 19, 2012

    Mushroom Risotto, and where did I go.

    Jump to Recipe Print Recipe

    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!

    Mushroom Risotto 

    Photobucket

    Mushroom Risotto: note, printable version below

    2 ½-3 cups finely chopped baby bella (portabella) mushrooms

    ½ cup chopped red onion

    1 clove garlic, minced

    1 ½ cups arborio rice

    5 cups chicken stock ( I used my home-made)

    4 tablespoons olive oil

    4 tablespoons butter

    ¾ 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)

    ⅓ cup grated Parmesan cheese

    salt and fresh ground black pepper

    Chop the mushrooms fine, like this:

    Photobucket
    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.
    Photobucket

    Then add the white wine and stir until the liquid is absorbed. Add ½ cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another ½ cup of stock.

    Photobucket

    Photobucket

    Cook, stir, and add additional stock ½ 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.

    Print Recipe
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    Mushroom Risotto

    Perfect Mushroom Risotto makes a great starter course for an exquisite dinner
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Appetizer
    Servings: 4
    Calories: 689kcal
    Author: Bernadette

    Ingredients

    • 2 ½-3 cups baby portabella mushrooms, finely chopped
    • ½ cup chopped red onion
    • 1 clove garlic minced
    • 1 ½ cups arborio rice
    • 5 cups chicken stock
    • 4 tablespoons olive oil
    • 4 tablespoons butter
    • ¾ cup white wine
    • ⅓ cup grated Parmesan cheese
    • salt and fresh ground black pepper

    Instructions

    • Chop the mushrooms fine. 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 ½ cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another ½ cup of stock.
    • Cook, stir, and add additional stock ½ 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.

    Nutrition

    Calories: 689kcal | Carbohydrates: 74g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 662mg | Potassium: 674mg | Fiber: 2g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 0.8mg | Calcium: 115mg | Iron: 4.4mg

    Yummy, Yummy, Yummy!!

    This recipe is now featured on http://www.wifeofthecolonel.blogspot.com and http://www.foodiefriendsfriday.com.

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    Comments

    1. writelane says

      July 29, 2012 at 3:53 pm

      Hi I voted your recipe as my favorite pick from Foodie Friends Friday Linky Party #5 this risotto sounds so good! Cindy Foodie Friends Friday Party Host at Cindys Recipes and Writings

      Reply
      • rantsfrommycrazykitchen says

        July 29, 2012 at 4:14 pm

        Thank you!

        Reply

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