Tuesday, May 4, 2010

Risotto with Mushroom and Artichokes

Our next side dish for our getaway is a gluten free favorite.
I love risotto. It such a filling simple grain. It did take some practice and patience when I first started cooking it as it does take a good 25 minutes of patient liquid adding for the rice to be done. I love how easy it is to alter. This recipe with mushrooms and artichokes is my favorite, but I've also tried asparagus, portabello mushroom, and a three cheese combo which were also delicious.
Risotto with Mushroom and Artichokes
Adapted from: Rice and Spice 
4 c vegetable stock
2 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1 1/2 c arborio rice
1 c mushrooms, chopped
1 c drained artichoke hearts, chopped
Salt and Pepper to taste
Parmesan or Romano cheese to taste, grated

1. Heat stock in a saucepan. Simmer.

2. In a large skillet, heat oil. Add onion and garlic. Saute. Add rice and mushrooms and saute for 5 minutes or until rice is translucent. Stir and coat rice with oil.

3. Cook on medium high heat. Add stock 1/2 c at a time, stirring constantly until the liquid is absorbed. Continue adding the liquid until rice is tender. (It might not use all of the stock, so test the rice occasionally).

4. About 10 minutes before rice is complete, add the artichoke hearts. When risotto is finished either add the cheese to the skillet and let sit for 5 minutes or allow each person to top with grated cheese at the table.

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