I didn't really know what to make for dinner tonight so I just decided to clean out the fridge/freezer/pantry and made the first thing that came to my mind. I had some various fresh mushrooms that I picked up at the market the other day (oyster and porcini varieties) and wanted to use them before they went bad. In the freezer I had some spring peas and a tray of hot italian sausages. In the pantry I had a little bit of aborio rice leftover that I really wanted to use up as well, but would 3/4 of aborio rice really be enough? Well, creative dinner here I go.
Ingredients:
2 tbsp, EVOO
2 tbsp, unsalted butter
2 shallots, roughly chopped
1 C, white wine (any drinking variety)
3/4 C, aborio rice
3/4 C, long grain rice (Uncle Ben's)
1 C, frozen peas
1 C, parmesan cheese, freshly grated
2 wedges of Laughing Cow Light Herb Cheese
1 chicken bouillon cube
Directions:
In a large stock pot, bring 8 cups of water with bouillon cube to a simmer.
In a large cast iron pot, heat EVOO and butter. Add shallots and saute for 2 minutes. Add rice and mix until well coated with fat. Add white wine and let alcohol cook off and stirl until rice has absorbed all liquids. Add 2 medium ladles of the stock. Stir rice constantly to prevent from clumping/sticking and to release more starch from rice. When rice has absorbed all liquids, add 2 more ladles of the stock. Continue in this matter for about 15-20 minutes or until rice is tender. (If you happen to run out of stock, just add water).
In a saute pan, cook mushrooms.
Ingredients:
2 tbsp unsalted butter
1 tbsp EVOO
1 shallot, rough chopped
3 cloves of garlic, minced
1 lb mixed mushrooms
1 tbsp, fresh thyme
Directions:
Heat butter and EVOO. Add shallots and garlic, saute for 1 minutes. Add mushrooms and thyme and saute for 5-7 minutes. Season with salt and remove from heat. Finish with truffle salt.
Cook Sausages.
Ingredients:
2 tbsp vegetable oil
1/2 C tap water
1 lb hot italian sausages, in casing
1/2 C, white wine (any drinking variety)
In the same saute pan, add 2 tbsp of oil and 1/2 cup of water and cook sausages (in casing) on medium heat. Once liquid has dried up, remove pan from heat an add 1/2 cup of white wine. Return to heat and continue to cook until sausages are completed cooked and well seared.
Once rice is tender (about 15-20 mins), turn heat on low. Add peas and parmesan cheese and stir well. Crumble the 2 wedges of Laughing Cow cheese into the risotto and add the sauted mushrooms. Season with salt and finish with truffle salt and white truffle oil.
No comments:
Post a Comment