Tuesday, January 11, 2011
Mushroom Risotto with Peas
I have holiday hangover!
Being at work for 5 days straight, no vacation days seems like a HUGE task.
It’s like I was at this party for a month and now I am stone sober facing life again.
It does not help that I have this crazy addiction to:
1. Bad TV
3. Vacuuming (I do it every day for reals)
4. Doing Laundry (total lie but I am trying osmosis through my blog)
5. Being a perfect mom (see above addiction & notes)
Trying to fit that list into the time I have off is a daunting task…which normally leads me to bake and cook myself into feeling better…and then I make Indigo give me kisses and tell me she loves me..then I let her get back to her tea party…which I am often forced into participating in against my will! Ha
Speaking of things I am forced to participate in against my will, eating this Risotto was not one them. I was all for it.
Things I hate to participate in include the following : Chopping large amount of onions, waiting for shows to start (I will pay copious amounts for a whole season at once!), trying on bathing suits…kick to the gut if you ask me.
Delightfully borrowed from Giada
• 8 cups canned low-salt chicken broth
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 12 ounces white mushrooms, finely chopped (I used baby bella)
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice or short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional
In a pot keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste
OK, I’m off to go drink some fake tea…willingly this time…really, I swear