Wild Mushroom Risotto

Wild Mushroom Risotto

I found a giant container of wild mushrooms at Costco....here's what I did with them.

Place 2 cups dried mushrooms in 6 cups water in a saucepan and heat gently to soften mushrooms.

In a medium saucepan, saute 1 chopped onion, 2 cl garlic until soft on medium high heat. Add 1 cup arborio rice. Saute another 3 minutes, lightly coating the rice with the butter.

Add 1 cup white wine and stir until liquid is absorbed.

Take mushrooms out of broth with slotted spoon and use the broth (soaking liquid) for the risotto, adding it to the rice one ladle full at a time, stirring gently until liquid is absorbed each time. It will take about 20-25 minutes....until risotto is soft all the way through.

Stir in minced garlic (2 cl) and chopped fresh parsley, season with salt and pepper.

YUM! Such good comfort food.

I did not add parmesan cheese due to my guests dietary restrictions but feel free to stir in fresh parm reg at the end!

Cleaning out the kitchen sauce

You can use this for pasta, over chicken or fish.



I am cooking dinner for a gluten free friend who just had a baby, and I decided to clean out the fridge/pantry.



Ingredients



1 onion, chopped

2 cloves garlic, minced

1 yellow pepper, chopped

1/4 cup capers, drained

1 can artichoke quarters

1/2 cup basil leaves, chiffonade (roll up leaves into a cigar and thinly slice)

2 cans crushed tomatoes in tomato puree

s&P

1/2 lemon



Method



Heat a little Olive oil in pan and saute onions, garlic and peppers until soft and translucent.

(Once soft, you could add red or white wine for more flavor but I didn't have any open and its only 9:30!)



Add capers, artichokes, basil and tomatoes, bring to simmer.



Season with salt and pepper and squeeze in 1/2 lemon juice.



I plan to serve the sauce over chicken with steamed broccoli and brown rice. Yummy and healthy!!