I love risotto. There’s something so homey about it. It really warms the soul. A couple weeks ago, I found some nice looking asparagus and decided it was time to try my hand at risotto again. I’ve made risotto several times, but am still searching for my favorite recipe, a recipe that I whole-heartedly love. This time around I decided to add some mushrooms for a meatless wonder. It was quite yummy.
Ingredients (adapted from La Cucina: The Regional Cooking of Italy from Accademia Italiana della Cucina)
- 1 medium onion (finely chopped)
- 2 cups Arborio rice
- 5 cups broth
- 1 cup mushrooms (I used a Woodland Medley of dried mushrooms that I rehydrated)
- 1 bunch asparagus (I used about 20 stalks)
- Olive Oil
- Parmesan Cheese
Heat approx 2 tablespoons olive oil in a large pan and saute the onion until nearly browned. Add the mushrooms & asparagus.
Once the onion is browned, add the rice and toss to coat in oil. When the rice is translucent, add the broth 1/2 cup at a time, stirring with a wooden spoon until the liquid is absorbed. Repeat until the rice is al dente (“tender, but not mushy”).
It will be approximately 20 minutes. Grate cheese over the risotto and serve.
Filed under cooking, dinner
So tonight, in an effort to do more cooking based on what is already in my (sparsely filled) refrigerator and pantry. Tonight’s find was a standard Annie go-to: pasta with tomatoes, mozzarella, basil, garlic, and olive oil. The twist was that I was basing the evening’s meal on a recent incredibly enjoyable experience at Francesca’s North with my dad. I got rigatoni with a cold tomato, basil, mozzarella topping. In my effort to emulate that meal, I think I succeeded.
It’s a fairly simple meal. I made half a box of pasta (boiling the water, adding pasta and salt and reducing to medium heat) and added the tomato topping as soon as I drained the pasta and had returned it to the pot.
The topping consisted of various colored (red plum, orange, yellow) tomatoes, one clove of garlic, about 2 tablespoons of olive oil, some chopped mozzarella cheese (small to medium chunks), julienne basil (thin strips), and salt and pepper to taste.
After I plated the pasta and topping, I added some goat cheese chunks. (If only I had a picture.) It was quite delicious. Everything got all melty together. I paired it with a nice new riesling, my sister’s company, and a new Law & Order: CI episode.
Filed under dinner, eating