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November 14, 2011 ·

Meat Free Monday: Mushroom Risotto

Healthy Eating· Recipes

Mushroom Risotto

I’ll be honest if I had know how much time and stirring was required to make risotto – I probably never would have made this dish.  Which would have been a bad call on my part because it was absolutely delicious.

Even better, it was inlaws, husband, and kids approved… they all ate it with no complaint and a few of them wanted seconds.  If you’ve been following us for awhile you know that’s quite an accomplishment.

I found the original recipe by Tyler Florence on Food Network.  I just made a couple minor changes to make it vegetarian friendly.

Ingredients

  • 8 cups chicken broth, low sodium (used vegetable broth)
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and crimini mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil (I didn’t add this)
  • 1-ounce dried porcini mushrooms, wiped of grit (I couldn’t find these so omitted)
  • 2 cups Risotto (aka Arborio rice)
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish

Directions

1.  Heat the chicken broth in a medium saucepan and keep warm over low heat.

2.  Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.

Portobella mushrooms

3.  Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth.  Saute 1 minute then remove from heat and set aside.(<– I didn’t do this entire step)

4.  Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Cooking risotto

5.  Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the risotto to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.

6.  Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil (<– I didn’t add the truffle oil) and chopped parsley before serving.

Mushroom Risotto

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☘️Happy St. Patrick’s Day! ☘️ I’m we ☘️Happy St. Patrick’s Day! ☘️ 

I’m wearing my green today and preparing to make some corned beef and cabbage for dinner, but what is this day about? Here are some fun facts:
☘️
What are we celebrating? St Patrick’s Day commemorates the patron saint of Ireland, a missionary who brought Christianity to Ireland. It is celebrated on March 17th, which is the day he is believed to have died.
☘️
Why shamrocks? St. Patrick used the 3-leaf shamrock to explain the Holy Trinity.
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☘️
Why corned beef and cabbage?  Well, corned beef and cabbage is NOT the traditional dish in Ireland! When Irish immigrants came to America, they couldn’t afford the more traditional pork and bacon, so they used the cheapest cut of meat they could find, beef brisket. So corned beef (not in any way related to corn but is a reference to the brine) and the inexpensive vegetable, cabbage, became the celebration dish of choice. (Side note, if you are Catholic and St. Patrick’s Day falls on a Friday during Lent, like today, diocese will usually issue a dispensation from abstinence, which means meat can be eaten today.  So queue the corned beef!).
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