If that wasn't the stupidest joke you have heard yet this week, you might br running the wrong circles. :)
Mushrooms have always been a favorite or mine. This week, I took a variety of mushrooms - oyster, porcini and shitake - and made a wild mushroom risotto.
Wild Mushroom Risotto
* Ingredients *
8 cups chicken stock
6 ounces diced pancetta
3 cups mushrooms
4 tablespoons butter
3 cloves garlic, diced
2 cups risotto
1 cup dry white wine
2 tablespoons fresh thyme, chopped
1/4 cup parsley, chopped
1 cup grated Asiago cheese
* Instructions *
1. In frying pan over medium-high heat, fry pancetta until crisp. Remove with slotted spoon. Set aside.
2. In the same pan, sauté mushrooms in batches. Set aside.
3. In stock pot, melt butter. Add garlic and sauté for 1-2 minutes. Add risotto and toss until well coated.
4. Add white wine. Stir until wine is almost absorbed.
5. Add 1 cup of stock. Stir until almost absorbed. Continue process of adding stock and stiring until risotto is creamy, approximately 30 minutes.
6. Stir in herbs and cheese.
7. Top with mushrooms and pancetta.
That was the stupidest joke I've heard this week, but not the stupidest joke I've told this week. Not sure what that says about me.
ReplyDeleteI love mushroom risotto, I'll have to see if I can talk Amy into making this for me. :)
This is quite possibly the most disgusting dish I could ever imagine eating. I'm sorry but I don't like fungus in my foods and to have the main dish be all fungus is not appealing to me. That being said I was convinced to try Octopus with a dear friend and really enjoyed it.
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