Monday, May 10, 2010

Risotto worth the work.. PROMISE

I was given a subscription to Draft Magazine from my wife a while back.  I have been enjoying it in more recent months, when I finally took the time to sit and enjoy it.  With Mothers Day upon us, a dinner recipe was upon us.  She actually picked this out as what she wanted.  How cool is that?  I am pasting the recipe below with some notes in there to save you money.  To add to the "entree factor" I sauteed some al fresco Chicken and Apple sausages.  Cut on a bias and added to the top made for a complete meal. 

One note with the recipe, don't skimp on the Parmesan cheese.  Get a quality shredded form or you will suffer the gritty nature of the powdery stuff from the grocery aisle. 


Serves 4

12 ounces shiitake mushrooms or other wild mushrooms, stems discarded and caps cut in 1⁄4-inch slices
- we used 6oz wild mushrooms, then quarters 8oz of baby bellas to fill the rest.  It worked out well.
1 1⁄4 cups Arborio rice
- Harris Teeter's HT Trader brand is less expensive and very good quality
4 cups chicken broth
1 cup Magic Hat Circus Boy hefeweizen
 - we bought a single bottle at World Market of Pyramid Hefeweizen for $1.89
1 medium onion, minced
1⁄3 cup freshly grated Parmesan cheese, plus additional
1⁄4 cup fresh chives, snipped in 1-inch lengths, plus additional
3 tablespoons unsalted butter
- you can use salted if that's all you have.  Just make sure you use Low Sodium chicken stock then.
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
2 teaspoons minced garlic

• Bring the chicken broth to a simmer in a medium saucepan; keep warm over low heat.

• Melt 1 tablespoon each of the butter and olive oil in a large, heavy sauté pan over medium heat. Add the onion; sauté until tender, about 3 minutes. Add 1 teaspoon of the garlic; sauté 30 seconds. Stir in the rice; sauté

1 minute more, stirring constantly. Add the hefeweizen, stirring constantly for 2 minutes or until absorbed. Add the broth, 1⁄2 cup at a time, stirring every few minutes until absorbed (about 20 minutes total).

• While the risotto cooks, heat 1 tablespoon of the butter with the remaining olive oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, and sauté until tender and golden, about 8 minutes. Add the remaining garlic and 1 teaspoon of thyme; sauté 1 minute. Season generously with kosher salt and freshly ground black pepper; set pan aside.

• When the risotto is done (it should be just tender to the bite), gently stir in the mushrooms and Parmesan. Stir in the remaining tablespoon of butter, the remaining thyme and the chives, and spoon into serving bowls. Top each serving with additional Parmesan and another sprinkle of fresh chives.

No comments:

Post a Comment