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Monday, April 25, 2011

R is for risotto. More risotto!

Photo from Simply Recipes

So, I know I have written before about risotto, but we could a recipe so good it is worth raving about!  Risotto is one of our "date night at home" dishes.  It is not difficult to cook, but takes time and tending to.   Risotto is also one of those things that you can make with one recipe- and add whatever you want.  We typically do sausage and mushrooms or sausage and sun-dried tomatoes.  Well, I felt like changing things up and forced the husband to try something different!

I found a mushroom and gorgonzola risotto recipe.  I substituted blue cheese for gorganzola becuase I had some leftover from another meal.  We also added some shredded chicken as I too had that left over from roasting one on Thursday night.  This mushroom, chicken, blue cheese risotto was AMAZING!  Truly the best one we have made to date!!!

I found a recipe and then made some changes.  Here is my adapted recipe:


Ingredients

  • 1 1/2 teaspoons butter
  • 1 chopped onion
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 3 ounces sliced fresh button mushrooms
  • 1 (12 ounce) package Arborio rice
  • 1/2 cup dry white wine
  • 1 quart hot chicken stock
  • 2 tablespoons heavy cream
  • 2 tablespoons crumbled Blue Cheese
  • ground black pepper to taste
  • Chicken (leftovers of any kind; cubed breast or shredded roast chicken)

Directionsr.

  1. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the mushrooms, and continue cooking until the mushroom softens.
  2. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
  3. Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.  You can also add the cooked chicken at this point so it gets nice and moist.
  4. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.


This was our best risotto yet!  It was sooo creamy and the blue cheese added a nice "something something".  Try it for yourself... until next time.  xoxo

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