Mushroom Risotto

Creamy, dreamy risotto. Special occasion? Nope, I just wanted some. I had some beautiful crimini mushrooms that needed to be used, so my basic risotto became mushroom risotto. Risotto is great that way. You can use just about anything you want to dress it up, or just leave it naked and enjoy it in it's simplicity. Sure it takes a little time and you have to pay attention to it, but just pour yourself a glass of wine and relax. Stirring can be therapeutic anyway. Here's what you'll need:

 

  • 1 cup Arborio rice 
  • 2 tablespoons pure olive oil 
  • 1 large onion, peeled and finely diced 
  • 2 C crimini mushrooms, sliced
  • 1/2 cup dry white wine 
  • 2 1/2 cups chicken stock 
  • 2 tablespoons unsalted butter 
  • 1/4 cup freshly grated Parmesan cheese 
  • 2 tablespoons heavy cream

 

 

 

Using a large skillet with a heavy bottom, heat the olive oil over low heat and add the smashed garlic and the chopped onion. Sauté or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Remove the garlic and discard.

 

Add the Arborio rice, stir to coat with the olive oil, and sauté until the rice begins to brown.

Now add the sliced mushrooms and cook for about 5 minutes. 

While the mushrooms are cooking, heat the chicken stock in a second pan until simmering, but not boiling. 

Now slowly add the wine to the rice, stirring constantly.

After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.

That's how you make risotto.  

Tonight I served it with grilled asparagus and chicken. It sure does make the whole meal feel like something special.

Enjoy! 

Lynn

Chipotle Pulled Pork Panini

"Really good!" said my son the chef. "Ridiculously delicious" said Hubby. All that fuss over leftovers? Yep. That's what you'll hear if you make these delicious paninis.  It's one more way to serve the leftovers you have from the chipotle pulled pork. I forgot to get ciabatta rolls at the store, so I decided to make some quick beer bread instead of going back to the store. I used Guiness when I made it this time because I wanted a strong beer flavor to stand up to the pork. I was a little worried that it wouldn't hold up for the panini, but it worked beautifully. Here's what you'll need:

Start by heated your panini press. If you don't have a press, any heavy skillet will work fine. Take 1 slice of bread and spread butter on one side. 

Place it buttered side down on the heated press or skillet. 

Add some of the chipotle sauce to the unbuttered side. 

Now add some of the sliced gruyere cheese. 

Add some of the pulled pork. 

Now add more cheese. 

Take the second slice of bread and add some chipotle sauce. 

Put it on top of the final layer of cheese, then butter the top. 

Close the press and push down on the lid. If you don't have a press you can use anything heavy to press the sandwich down, like a smaller skillet. 

Cook until lightly toasted. If you are using a skillet, flip the sandwich and cook the other side. 

Serve it with a salad for a delicious meal. 

Enjoy! 

Lynn

Caramelized Onion and Bacon Mini Quiche

Quiche. It's one of those foods that you can eat any time of the day and it tastes appropriately delicious. You can serve it for all occasions too. They're great for an ordinary day of the week, but seem special enough for a party. Did I mention that they taste like you spent a lot of time making them when you didn't? That's just a bonus. These particular mini quiches are a favorite around here. Make up a batch of these and freeze them to grab when you don't have time to cook. This batch I made when I was having a party to show of my grandson. Here's what you'll need: 

  • 1 onion, chopped
  • 4 oz bacon, finely chopped 
  • 3 TBL wholegrain mustard
  • 2 eggs
  • 1/2 C milk
  • pepper to taste
  • prepared pie crust

Start by preheating the oven to 350 degrees. 

Sauté the chopped onion in a couple of teaspoons of oil, cooking until golden brown. This will take about 20 minutes. In a separate pan, cook the bacon until crisp.

While the onion and bacon are cooking, unroll the pie crust. Using a 2" round cookie cutter, cut the dough into circles. Line the mini muffin tins with the discs. 

When the onions and bacon are done, combine them with the mustard and set aside. In a pourable measuring cup, mix the egg and milk and pepper. 

Add a small amount of the onion and bacon mixture to the bottom of each muffin cup. 

Pour the milk and egg mixture over the onion and bacon mixture filling to just below the top. 

Bake for 15-20 minutes until lightly golden and puffy. 

This recipe makes 4 dozen mini quiches. Try them. You won't be disappointed. 

Enjoy! 

Lynn