So a brief Google later, I found this delicious recipe that I have since shamelessly stolen and pinned on Pinterest. It is now printed and safe in a page protector in my "Mitchell/Carroll/Thurman Family Cookbook of Shamelessly Stolen Recipes." It does require that you stand at the stove and stir, but really it's only 20 minutes and you'll be glad you did.
I offer it here for you. It has nothing whatsoever to do with cars. But hey, ya gotta eat.
Mushroom Risotto
http://allrecipes.com/recipe/gourmet-mushroom-risotto/detail.aspx
NGREDIENTS:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly
sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
|
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
|
DIRECTIONS:
| 1. | In a saucepan, warm the broth over low heat. |
| 2. | Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. |
| 3. | Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. |
| 4. | Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 3/28/2013 |
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