Mushroom Risotto

Mushroom Risotto

Ingredients:


8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
{any mushrooms will do}
a pinch of fresh thyme
a stick of butter
Salt and pepper
1 tablespoon truffle oil {optional}
1-ounce dried porcini mushrooms, wiped of grit
2 cups Sushi rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated

Preparation:

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
Add the fresh mushrooms, herbs and butter.
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
Drizzle in truffle oil then add the dried porcini mushrooms
which were reconstituted in1 cup of warm beef broth.
Season again with salt and fresh cracked pepper.
Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil.
Saute the remaining 1/2 onion and garlic clove.
Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
This step cooks the starchy coating and prevents the grains from sticking.
Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook,
stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time.
Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
The risotto should be slightly firm and creamy, not mushy.
Transfer the mushrooms to the rice mixture.
Stir in Parmesan cheese, cook briefly until melted.
Top with a drizzle of truffle oil and chopped parsley before serving.

One Love. One Peace. Always and all ways~

Braised Ribs and Risotto

Just when I said to a coworker,
"I'm just not inspired to cook anymore."
Then I come across a recipe by Winepairings.
And I thought hey, my short person of 16 years
who is now taller than I might actually like this.
It involves no vegetables.

Well ...
the short person declined most of the plate.
Of course these days he opts for tv dinners if that's any consolation.
I on the other hand thought it was fantastic.
I modified Winepairings recipe a bit.
You'll see the recipe here as I cooked it.

Seth,
this one is for you
when you're feeling well enough to eat.
xo++

Braised Pork Ribs

Ingredients:

* 2 pounds country style pork ribs
* 1 tablespoon Kosher salt
* 5 cloves garlic
* approx. 32 ounces of dark ale
* 2/3 cup apple cider vinegar
* 2 tablespoons olive oil
* 1 tablespoon brown sugar
* 1 tablespoon molasses
* 1 tbs bbq sauce (Jack Daniels)
* 1 apple, cut into wedges
ground pepper, to taste

Preparation:

Crush a clove of garlic, rub the meat and then sprinkle each rib liberally with salt.
Turn the pan up to medium. Add Ribs, halfway through add the crushed garlic.
I added it after the sear because I didn't want the garlic to burn.

When you're done searing the ribs,
use about 1/2 cup of the ale to deglaze the skillet.
Once you've deglazed, add enough ale to cover the ribs,
and then add the vinegar, molasses and sugar. Stir together well.
Bring the it up to a simmer, reduce the heat to low, and let it cook for an hour.

As the ribs finish simmering, preheat the oven to 350.
When the ribs have cooked for an hour, add the bbq sauce and apple chunks.
Put ribs and liquid into the pot and the pot into the oven to heat for another 30 minutes.
I actually finished it off in the oven verses bringing it back to the skillet
(as suggested in the original recipe), and reducing the liquid there.
I had no problem with too much liquid, it reduced just fine in the oven for me.

I have no clue if the ale I used was dark. I think it was pale.

I went to the liquor store and laughed when I saw this six pack.

Saffron Risotto

Ingredients:

1 cup sushi rice
28 ounces chicken stock
1 stick butter
1 cup white wine
1 small onion
1 large pinch saffron
3/4 cup grated Parmigiano Reggiano




Bring stock to a low simmer in a medium pot.
Heat olive oil and a couple tablespoons of butter
in a medium saucepan over medium heat for 1 minute.
Cook onion until translucent, about 3 minutes.
Add rice and a pinch of salt. Sauté until rice is translucent.
Add wine; bring to a simmer, stirring,
until rice has absorbed most of wine.
Add 2 ladles of stock to rice; simmer, stirring,
until rice has absorbed most of stock.
Take a couple ladles of chicken stock and add the saffron.
Make sure it well dissolves. Add this next to your rice.
Continue adding stock, allowing rice to absorb it before adding the next ladle.
Cook until rice is al dente and mixture is a little loose.
Stir in the rest of the butter. Turn off heat. Stir in grated cheese.
Cover and let sit 2 minutes.

Oh hey,
have a beer.
You deserve one
after making a meal like this.

: )

.