Saturday, December 18, 2010

Meatless Monday!

So, I started this blog with the intention of just posting my cupcakes and muffins but sometimes I'm going to share other recipes that I think are worthy. This is definitely one of them! I've been trying to convince Laura and Brennan to participate in Meatless Monday for a while now but they are both very dedicated carnivores so it was no easy task. They finally agreed, probably to get me to stop nagging them!

Laura had Baltimore Nighthawks football practice on a frigid Monday night a couple of weeks ago and I wanted to have a dinner ready for her afterward that would really warm her up. This did the trick!  I sauteed some baby spinach with a clove of chopped garlic and some onion and served that on top of the risotto with some warm, crusty bread.

Wild Mushroom and Red Wine Risotto

5 1/2 cups vegetable stock
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
salt and pepper
1 1/2 cups Arborio rice
1/2 cup dry red wine
2 tablespoons unsalted butter
1 pound mixed wild mushrooms, thinly sliced ( I used porcini mushrooms and baby bellas )
1 shallot, minced
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

In a medium saucepan, bring the vegetable stock to a simmer. Keep warm.

In a large saucepan, heat the olive oil.  Add the onion, season with salt and pepper, and cook over medium heat, stirring, until softened, about 5 minutes.  Add the rice and cook, stirring, for 1 minute.  Add the wine and cook, stirring until the wine is absorbed.  Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until it is nearly absorbed.  Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  The risotto is done when the rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.

Meanwhile, in a large skillet, melt the butter.  Add the mushrooms and shallot, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until softened and brown, about 10 minutes.  Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately. Makes about 6 servings.

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