Joker's Bottle of Frogs

by JokerXL

user profile | dashboard

« older newer »

JokerXL.com
Wedding & Portrait Photography


Recent visitors

Geodyne's mushroom & two-cheese Rissotto

(viewed 1287 times)
Bookmark and Share
I was thinking about this all week, Geodyne has a "food-blog" and it's full
of gorgeous things. Geo's a veggie, so am I but only every other Sunday afternoon,
when I have to think up something for son #1, who's gone all veggie on us
these past six months.

I'll tell you what, this was absolutely lovely!

You'll need;
400gr risotto-rice,
some chopped toms,
a bottle (yes a whole bottle) of white wine (we didn't have any, only red,
so I used a bottle of champagne left over from new-year's eve, as you do)
half a liter of strong stock, throw 2 cubes in there, the wine dilutes it.
I used two kinds of mushrooms, really daft ones from the delli, never seen
anything like them before.
Grated Parmagano cheese and good ole' Gorgonzola.
Chopped onions, mixed with chopped spring onions, a bit of green in there.

Fry up the onions with a bit of crushed garlic in olive oil & butter for ten
minutes. 'till they're browned off (well, you would be, wouldn't you?), then
add the rice. Keep frying and stirring 'till the rice absorbs some of the
oil and becomes translucent.

Add the strong stock and keep it on the move while the rice soaks up the
liquid.

Add the wine/champagne gradually as the rice-onion mixture thickens.

Chuck in the chopped toms and bring back to the boil. Keep stirring!!

As the mix thickens (Geo calls it "Porridge-like", good description) add the
mushrooms, towards the end of cooking, they don't need much more than just
heating up.
Add more liquid as necessary throughout the process and for Gawd's sake keep
stirring.

The smells, the colour, the textures; enough to make you "go veggie".

Right at the end add in the cheeses, the big lump of gorgonzola having being
cut into smaller blocks.

Serve into hot dishes and sprinkle with grated Parmagano, freshly ground
white pepper, drizzle with olive oil and Balsamic vinegar (Quite important
to the end taste, the blend of flavours, the contrasts)

400gr is a lot of rice to do in one go, use a big pan, and if you've got
teenage boys like I have, there'll be very little left for tomorrow.

Thanks for the inspiration Geodyne, it was absolutely Y.U.M.

"Eet smakelijk"

;-)
8th Jun 2008, 20:56  

Advert

Jig along says:

Looks XLant Joker.

Although I would probably like to have a serve of beef ribs as a side dish. Good luck going veggie

8th Jun 2008, 23:21

Geodyne says:

Cor, that looks lovely Joker. I've some pink sparkling that I'll probably never actually drink floating around the house, I may need to use it to do something like this.

One of your mushrooms varieties looks like Enoki (which are super yum) - it all looks great!

9th Jun 2008, 09:52

billion says:

fan-flimmin'-tastic, looks like a feast.

for a while I was "warming" the wine before adding it to the risottto because a read somewhere that cold wine can "shock" the rice. this, however, is probably utter nonsense.

9th Jun 2008, 11:42

beth says:

I'm going to make this tonight.

9th Jun 2008, 15:13

JokerXL says:

I don't know about warming the wine, it's complicated enough without all that and my rice didn't look all that shocked to me.
This really was well worth the effort, very tasty indeed, I'll certainly do it again.

9th Jun 2008, 22:49