20 April 2011

I made Risotto!

Final Product.  DELICIOUS!!
To keep my mind off today's WI, I thought I should cook.  So I did.  I made some sweet potato fries, and a baked sweet potato for lunch tomorrow, and sweet potato chips. 
And then I finally made risotto.  And it was delicious. 
Worth the 16 pts+?  (Don't freak, I had a HUGE serving.)  Possibly.  Worth the 18+ minutes of stirring?  Sure.  Maybe not after Body Pump followed two hours later with Kick-Butt Bootcamp (more lifting! Owie)...
I enjoyed the process. I loved all the steps, and the way the Arborio rice took shape the longer it cooked.  I love the meaty heartiness the dish afforded.  I love the overall flavor and textures of this dish. 
This could be an awesome side (for lower pts+), but as my lunch meal, it was filling, substantial, and satisfying. 

First step.  Stirring here too!
Mushroom Risotto
Recipe adapted from epicurious.

1 1/8~ cups hot water
2 cups reduced-sodium chicken broth (this was all I had, so I added an additional 1/2 C +1/8 C water to meet the recipe's liquid requirements)
Mushrooms (I used 1/2 bag of crimini mushrooms and a few leftovers white mushrooms--if I had more mushrooms I would have added them.  Note that the epicurious recipe has other, more exotic mushrooms!)
1/2 TBSP soy sauce
1/2 TBSP olive oil
2 TBSP unsalted butter
1 shallot, chopped
5 garlic cloves, finely chopped (I like garlic!)
1C + 1/8C~ Arborio rice
1/3 cup vermouth (I used L's awesome imported sweet vermouth--don't tell him!)
1/2 C finely grated Flagship cheese (use Parmesan if you don't know what this is. I don't know what it is, but it was what we had that I could grate).
1/2 tsp. salt
1/4 tsp. black pepper
Initial stirring...no tired arm.

More stirring. Not tired, but I am WARM!

In a 3- to 4-quart saucepan add broth, soy sauce, and water to pan and bring to a simmer. 

Meanwhile, heat oil with 1/2 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté shallot, stirring, until just softened, about ~4 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about ~7 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Almost done!! Final step.
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.  Remove from heat. Stir in cheese, salt, pepper, and remaining butter until butter is melted.
If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.
On the plate...2 servings

4 servings = 32pts+


  1. I bought some risotto to try soon. I can't wait!

  2. I always have risotto on the list but never seem to get around to making it. I really should!


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