Friday, February 24, 2012

Mushroom Risotto


I love risotto.  Along with mashed potatoes, it is probably my favorite side dish.  Yeah, I get that both are loaded with calories, and I am not even going to pretend that I made some "light" version.  Nope.  This is straight up gooey goodness, with mushrooms thrown in the middle. 



The first time I made this dish was -- shoot -- two years ago maybe?  Whenever it was is not the point though.  The fact that it was my first true meal I cooked that called for more than four steps was really the kicker.  I took a Tyler Florence recipe and made it happen.

That, my friends, was victory.

A nice, savory victory.


Now I don't have to follow the recipe; I just do it.  No measuring, no making sure things are in the right order... just toss things here, throw things there, heat it up, make it happen.  It used to take about an hour, now it takes 40 minutes.  Yes, still a little time consuming, but it is worth it.   


We eat it not as a side, but as our main dish.  I make sure we have some salad on the side to get our veggies in and dinner is served.  And it is good!


INGREDIENTS
  • 8 oz. mushrooms, sliced
  • 4T butter, divided in half
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2T fresh dill
  • 2 c. arborio rice
  • 6 c. chicken bullion (or vegetable if you prefer)
  • l/2 c. white wine (optional... tastes good both ways)
  • 1/2 c. Parmesan shredded
  • salt and pepper to taste
DIRECTIONS
  1. In a large skillet, melt 2T of butter over medium-high heat.  Add mushrooms, dill, and half of the onion.  Cook 8-10 minutes until soft.  Set aside.
  2. Meanwhile, heat chicken bullion in medium pot.  Keep heated on medium.
  3. In large pot, melt remaining butter.  Add garlic and remaining onion.  Saute until clear, about 3 minutes.  Add rice and stir into onion mixture.  Let cook for 45 seconds.  Add wine and simmer for two minutes if desired.
  4. Add 2 cups of bullion to the rice mixture and turn heat down to lowest setting.  Simmer and add 1 - 2 cups of bullion when needed.  Keep doing this until all the bullion is gone and there is little liquid remaining in rice mixture.
  5. Add mushroom mixture and Parmesan; stir.
Yields five (5) servings.

Cost: $7.64                   Cost Per Serving (5): $1.53

6 comments:

  1. I could SO eat this right now. Yum! Beautiful photos :)

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  2. These are the best recipes, when you toss, throw, stir and make. yummy!

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  3. This looks awesome!! Loved the droolworthy pictures. Bookmarked!
    http://cosmopolitancurrymania.blogspot.com

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  4. I also love risotto! Gorgeous pics! Your spoon is adorable, btw:)

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  5. You officially have a new follower! I joined via Google Friend Connect! I love Risotto and Mushrooms, but I hate to make it!
    I will have to try your recipe asap! It looks delicious!

    www.agirlandherfood.com

    ReplyDelete

I love hearing from you! Thanks for making my day :)

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