Mushroom Risotto
Again, I apologize for the lack of updates. Most of my free time is spent doodling hearts on napkins and making googly eyes. Okay, not really...but almost.
Oh, and in case you were wondering - yes, I am doing Media Relations for PETA. I started last week and I've managed to get hits in USA Today, OK!, BET (although because of a certain person's publicist, it ended up being a no-go. boo hiss.) Family Circle and Fox News. Not bad.
Current musical obsessions - Frankie Laine, Roberta Flack, Bob Dylan. Nothing new, basically. I do dig that new Ne-Yo song, though. Very MJish.
I've been eating a lot, which is way more fun than going to clubs. Sam and I had Thai on Friday (at SEA on 2nd Ave and it was crazy good). Then, I went out for Japanese food with Rie on Saturday and had a little too much fun yelling (and drinking) "sake!" and embarrassing her, but she's used to me by now. Sunday was spent cooking for the week - mushroom risotto for lunch at work and Cincinnati chili for dinner (courtesy of Sam G from Ohio - thank ya, love ya!). I have to say, the mushroom risotto turned out crazy good, so I thought I'd share the recipe with you.
Ingredients:
1 cup of Arborio rice (medium grain white rice can be subbed if you can't find it, it's almost as starchy)
12 oz wild mushrooms (or the canned ones you have in your cupboard, it's not as fancy, but they work in a pinch - just make sure you let them dry out a little)
1 tablespoon fennel seeds
1 cup dry white wine
2 cups broth (veg or chicken are fine)
2 tablespoons margarine
2 tablespoons olive oil
1/2 cup grated Romano cheese (although I usually freeze mozzarella and grate that instead, feel free to use soy)
2 tablespoons basil
Pepper to taste
In a large skillet, heat the olive oil and butter until they melt on high. Add mushrooms and fennel seeds and heat 1-3 minutes, until sufficiently heated through and tender. In a separate pot, heat up the broth on low, just to keep it warm. Turn down the heat to medium and add the rice to the skillet. Then, add 1/2 cup of the wine, making sure that it's absorbed (about 3 minutes) before adding the rest. After the wine is soaked up, start adding the broth, a half cup at a time, making sure it's fully absorbed before adding more. Stir often. It should take about 25 minutes for all the broth to be fully absorbed. Add the cheese and basil, stirring through to make sure all the cheesy-basily goodness melts and makes its way throughout. Season with cracked pepper to taste.
Enjoy!
Oh, and in case you were wondering - yes, I am doing Media Relations for PETA. I started last week and I've managed to get hits in USA Today, OK!, BET (although because of a certain person's publicist, it ended up being a no-go. boo hiss.) Family Circle and Fox News. Not bad.
Current musical obsessions - Frankie Laine, Roberta Flack, Bob Dylan. Nothing new, basically. I do dig that new Ne-Yo song, though. Very MJish.
I've been eating a lot, which is way more fun than going to clubs. Sam and I had Thai on Friday (at SEA on 2nd Ave and it was crazy good). Then, I went out for Japanese food with Rie on Saturday and had a little too much fun yelling (and drinking) "sake!" and embarrassing her, but she's used to me by now. Sunday was spent cooking for the week - mushroom risotto for lunch at work and Cincinnati chili for dinner (courtesy of Sam G from Ohio - thank ya, love ya!). I have to say, the mushroom risotto turned out crazy good, so I thought I'd share the recipe with you.
Ingredients:
1 cup of Arborio rice (medium grain white rice can be subbed if you can't find it, it's almost as starchy)
12 oz wild mushrooms (or the canned ones you have in your cupboard, it's not as fancy, but they work in a pinch - just make sure you let them dry out a little)
1 tablespoon fennel seeds
1 cup dry white wine
2 cups broth (veg or chicken are fine)
2 tablespoons margarine
2 tablespoons olive oil
1/2 cup grated Romano cheese (although I usually freeze mozzarella and grate that instead, feel free to use soy)
2 tablespoons basil
Pepper to taste
In a large skillet, heat the olive oil and butter until they melt on high. Add mushrooms and fennel seeds and heat 1-3 minutes, until sufficiently heated through and tender. In a separate pot, heat up the broth on low, just to keep it warm. Turn down the heat to medium and add the rice to the skillet. Then, add 1/2 cup of the wine, making sure that it's absorbed (about 3 minutes) before adding the rest. After the wine is soaked up, start adding the broth, a half cup at a time, making sure it's fully absorbed before adding more. Stir often. It should take about 25 minutes for all the broth to be fully absorbed. Add the cheese and basil, stirring through to make sure all the cheesy-basily goodness melts and makes its way throughout. Season with cracked pepper to taste.
Enjoy!
posted by The Daughter of Isis | 11:51 AM
1 Comments:
Yaaay, I'm on your blog! *feeling celebrated*
We must venture to St. Marks' another time soon - next time we'll approach the Takoyaki stand with spoons... Unless we apply some brute force (i.e. spoons) they're bound to break our hearts again
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