Anyway, one of my favorite not so healthy indulgences is risotto. I've never had it at a restaurant so I have no comparison as to what it "should" taste like. But, I've made it countless times at home and love it.
Here's the recipe I use as a base - not surprisingly from Martha. I get the sliced baby portobellos from the store to help with the prep work because risotto is a dish of love and labor. It's not one that you can start and walk away from. I've never timed it, but I think it takes about 30 - 40 minutes of constant stirring.
Not a side I make if the husband has to work late.
It's also a great recipe to use any frozen, homemade chicken broth because it calls for like 5-6 cups of chicken broth.
Since the risotto needed serious attention, I baked some salmon and steamed some asparagus to have with it (it also balanced out the meal to be a little healthier). Although, I could eat of bowl of just mushroom risotto by itself.
Yes, it's that good.
And that's what we had the other night.
Here's my adapted version of her recipe:
- 5-6 cups homemade chicken broth
- 1/4 cup (1/2 stick) unsalted butter
- 1 large shallot, diced small
- 1/2 pound sliced baby portobello mushrooms
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup white cooking wine
- 2 handfuls grated Parmesan (probably about 1/2 cup)
- 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives
I'm really wanting to try this recipe next:
It's supposed to be a quick version that you can bake!