My prior experiences in blogging have generally involved an ambitious idea followed by a horrifying lack of follow-through. So, this time I'm going to keep it ultra informal. Like, brain-splat, everyone should know this, but I don't want to bother being clever-kind of thing.
So, #1 on the list of things everyone should know: On Sunday, I made this!
It was DELICIOUS. You should make it. You totally should.
Mushroom Goat Cheese Risotto
Makes about 4 servings
(Based on this recipe)
DISCLAIMER: Basically I just threw a bunch of shit into a pot. Many quantities, including the rice, broth, and mushrooms, are approximate. So if this ends up being really screwed up, feel free to blame me.
10-13 oz. Baby Portobello Mushrooms, thinly sliced
5 oz. Shitake Mushrooms, thinly sliced
Olive Oil
1 Poblano Pepper, chopped (Optional. I used this, but the taste kind of disappeared. Not sure how much it added)
1/3 Red Onion, chopped
1 1/4 Cups Arborio Rice
2/3 Cups Dry White Wine (Although my wine wasn't very dry and it was still delicious. So, basically, use whatever you want.)
4 1/2+ Cups Veggie broth (boxed, reconstituted bouillon, cubes, whatever)
1/2 Cup Goat Cheese, crumbled
First, put the tiny measuring cup of rice next to the giant Mount Everest of sliced mushrooms and laugh like crazy.
Now put the broth into a small saucepan over low heat, and set a ladle next to it. You don't need it now, but you will soon.
Next, heat a rather large pan over medium-high heat, and throw a nice glug or two of olive oil in there. Toss the mushroom mountain into the pan and saute it for a while until the 'shrooms are dark and soft, rendering up their liquid, and your kitchen smells like heaven itself. Set the mushrooms and their liquid aside, trying hard not to eat them all with a fork.
Put the large pan back on the heat, add another glug or two of olive oil, and throw in the onions and poblano. Saute them around a few minutes until the onion turns translucent.
Add the rice to the pan, and saute around until the grains are coated with oil and look slightly translucent.
Now we get to the heart of risotto process. Prepare yourself, disciple, because you will be standing in front of the stove and stirring continuously for at least the next half hour.
Add the white wine to the rice, and stir continuously until it is absorbed.
Add a ladle of broth to the rice, and stir continuously until it is absorbed.
Add a ladle of broth to the rice, and stir continuously until it is absorbed.
Add a ladle of broth to the rice, and stir continuously until it is absorbed.
Repeat many times.
Be ever so patient. It will seem like your rice can't possibly take any more broth. It will seem like this is the ladle that is too much, and now your precious risotto has now turned into rice soup. But I tell you that it CAN take another ladle. It WILL be absorbed. When in doubt, keep stirring, and stir some more.
After you get down to your last ladle or two of liquid, you can do a taste test on your rice. Bite into a grain to see how done it is. It should be al dente - each grain should still be distinct and offer a little resistance when you bite, but they should not be crunchy.
Once the rice is done, turn the heat down to low and add the mushrooms and goat cheese and stir to combine.
Taste.
Swoon.
Serve immediately with the rest of that bottle of wine.
