Tuesday, March 23, 2010
Risotto Con Funghi(mushrooms) $4.42
Here is part two of my absolutely gourmet meal tonight. I am not a big risoto maker because there is a process to it and it definetly takes time. I am not so patient, so I am a bit nervous to embark on this entres, but Im doing it. I researched a ton of recipes and then settled on a very basic recipe that didnt require lots of ingredients. For instance, I found a bunch that called for shallots, butter, sherry, cream, and we dont have any of those items on our grocerylist, so we are going to do without. I cant imagine in the olden days in the small village in Italy where my family reigns from they had sherry or shallots, so we are going basic bare bones Risoto.
1 cup aborio rice(available trader joes).80
4 cups chicken, beef, or vegetable broth .98
2-3 tablespoons olive oil .25
1 small onion .20
1 lb mushrooms(button, portabello, shitake, crimini-an assortment)$1.99
1/2 cup parm cheese .20
parsley optional(dried ok) Walgreens $1, I use it all the time)
salt and pepper to taste
Heat large skillet with 2 tablespoons olive oil on medium
add finely dice onion and sliced mushrooms
cook till onions are soft
add rice, mixing constantly until rice begins to translucent(add remaining olive oil if the pan seems too dry)
Once this happens begin to add broth 1/2 cup at a time, stiring constantly, keep up this process until the rice is smooth a creamy.
add salt and pepper to taste
remove from heat and place in individual serving bowls
add cheese and parsley
dig in!!(heres Samantha enjoying a second helping and Michael next to her picking out the mushrooms-ofcourse) OK Im psyched for my gourmet night. Im not thinking that an Asian salad and a mushroom risotto dish go together at all, but who makes the rules anyway?
Hey its 60 degrees and sunny in Chicago on a March day, so Im going running before school kid pickup, coming back cooking while kids do homework and enjoying what is hopefully a good meal.
Pictures to follow Ciao for now