Sorry we haven't been around for a few weeks, due to Gustav and then the return of Jan's vertigo last week. But like bad ol' pennies we turn up again.
Last week, when I was virtually bedridden, Bruce made wonderful dinners each night and took excellent care of me! Yes ladies, he is a "catch"!
My favorite dinner of the week was lamb chops and this awesome risotto. It is creamy, rich and delicious and I can't wait to have it again, hope you enjoy too!
Does Portobello Mushroom Risotto Sound difficult? It’s not. But it is delicious! Here we go ...
Risotto is a creamy rice dish that goes with almost anything. You’ll need a few special ingredients.
To make 4-6 servings:
2 cups Arborio rice
3 large fresh portobello mushroom caps
1-1/2 quart (2 boxes) chicken stock
1/4 cup grated Parmesan cheese
2 T. butter
Clean the mushrooms by wiping them with a towel (or paper towels). Cut them into strips approx. 1/4” X 2”. Melt 1 T. of the butter in a medium saucepan over medium-high heat. Saute the mushroom pieces for approximately 2 minutes. You don’t want them mushy. Take them out of the pan. Turn down the heat to medium.
Melt the other T. of butter. Add the rice. Let it toast in the butter stirring often until it smells nutty. Be careful, it can burn easily.
Start adding the chicken stock about 1/2 cup at a time. Stir until the rice absorbs all of the liquid. Then add another 1/2 cup. Work slowly. This creates the creamy texture we’re looking for.
After you've added 3 cups, taste the rice to see if it’s cooked enough. If not, continue adding stock. When done, add the mushrooms and cheese. Stir to combine. Serve quickly. If it sets it gets gummy.
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