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| mushroom & spinach risotto! |
risotto. i have been hesitant to make risotto at home. a rainy day & a hankering for comfort food forced me to crack open my martha stewart's cooking school cookbook. and yes, i had all ingredients on hand. i have been served disappointing risotto locally and had 1 good experience in austin, tx. sad or sublime (you choose) my home version kicked acadia’s & maddi’s asses. here’s how:
you’ll need:
martha’s recipe says to make a stock. i played along. i used what i had on hand, i freeze my shiitake stems for stocks, so, i added those in along with her recipe, minus the carrot, i didn’t have one.
stock recipe:
1 celery stalk
1 medium carrot
½ small onion
1 garlic clove, smashed
1 sprig flat leaf parsley
7 cups of water or ½ h2o & ½ chicken stock
you’ll need:
martha’s recipe says to make a stock. i played along. i used what i had on hand, i freeze my shiitake stems for stocks, so, i added those in along with her recipe, minus the carrot, i didn’t have one.
stock recipe:
1 celery stalk
1 medium carrot
½ small onion
1 garlic clove, smashed
1 sprig flat leaf parsley
7 cups of water or ½ h2o & ½ chicken stock
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| stock |
combine stock ingredients in a 4 quart stockpot & bring to boil. reduce heat and simmer for 15 minutes. reduce heat to lowest setting to keep stock hot but not evaporating.
meanwhile:
mushrooms, about 6, sliced, optional
3 tablespoons olive oil
½ small onion, finely diced
1 cup arborio rice
⅓ cup white wine
in another 4 quart dutch oven, heat olive oil over med-high heat. cook onion until translucent stirring about for about 2 minutes. add rice and cook stirring until just starting to turn translucent, rice will start making a clicking sound about - 1-2 minutes. reduce heat if onion beings to brown.
note: i added fresh mushrooms to a DRY dutch oven first. i browned off the mushrooms, again, in a DRY pan, then i proceeded with above. optional.
add white wine and cook stirring just until absorbed. using a ladle, add hot stock to rice, stir with a wooden spoon until almost all liquid is absorbed. repeat this process for 20-25 minutes adding smaller amounts of stock near the end of cooking time. when the risotto makes a trail behind the wooden spoon, you know to add more stock. the risotto will be CREAMY when done and rice will be al dente but not crunchy. & p.s. dear acadia; risotto does NOT sit in a pool of stock. thanks.
½ small onion, finely diced
1 cup arborio rice
⅓ cup white wine
in another 4 quart dutch oven, heat olive oil over med-high heat. cook onion until translucent stirring about for about 2 minutes. add rice and cook stirring until just starting to turn translucent, rice will start making a clicking sound about - 1-2 minutes. reduce heat if onion beings to brown.
note: i added fresh mushrooms to a DRY dutch oven first. i browned off the mushrooms, again, in a DRY pan, then i proceeded with above. optional.
add white wine and cook stirring just until absorbed. using a ladle, add hot stock to rice, stir with a wooden spoon until almost all liquid is absorbed. repeat this process for 20-25 minutes adding smaller amounts of stock near the end of cooking time. when the risotto makes a trail behind the wooden spoon, you know to add more stock. the risotto will be CREAMY when done and rice will be al dente but not crunchy. & p.s. dear acadia; risotto does NOT sit in a pool of stock. thanks.
2 tablespoons butter
½ cup grated parmesan cheese
fresh spinach, a couple handfuls, optional
when the risotto is finished. that means is tender and has absorbed all the liquid and is creamy --- finish it with butter. stir in butter until it is completely melted. then stir in cheese.
note: i added fresh spinach here. a couple handfuls. stir.
eat.
when the risotto is finished. that means is tender and has absorbed all the liquid and is creamy --- finish it with butter. stir in butter until it is completely melted. then stir in cheese.
note: i added fresh spinach here. a couple handfuls. stir.
eat.
1 comment:
pretty.
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