Trying Out Revolution Recipes-Mushroom Risotto

I tried out a couple of new recipes over the weekend and thought I would share one of them with you.

One of the reasons people don’t want to eat healthy is because they think eating healthy means eating salads and raw vegetables all the time.  And I get it, some people just don’t like raw vegetables, or any vegetables in some cases.

There are so many recipes you can make that are healthy and taste good, but it takes a little effort to find them.  So, I decided to go through our Revolution Recipes and try them and share them with you.  And I promise I will be honest, like when I tried that “bread” I saw on Facebook that the birds didn’t even want.

I love to cook, I have ever since I was little, standing on a stool in my grandmother’s kitchen.  I was so fortunate to have a grandmother who saw my potential and realized she needed something to keep my hands busy.  It can be a challenge teaching your kids to cook, especially if they are as active and busy as I was, but I think my family would agree that her patience paid off.  My love for all things food has helped me create some really good meals that I enjoy sharing probably as much as people enjoy eating.

The first recipe I decided to try is Mushroom Risotto with Caramelized Onions.  My husband and I both love mushrooms so this just made sense.  There are some ingredients that you may not have around normally, but for the most part they are pretty easy to find.

MUSHROOM RISOTTO WITH CARAMELIZED ONIONS

SERVES 4 TO 6

INGREDIENTS:

½ ounce dried shiitake or porcini mushrooms, finely chopped

2 cups boiling water

1/3 cup olive oil, divided

4 yellow onions (about 2 pounds)

4 cloves garlic, finely minced

½ pound cremini mushrooms, cleaned and sliced

1 large sprig fresh rosemary

1 cup Arborio or short-grain white rice

½ cup dry white wine, such as Sauvignon Blanc (make sure it’s vegan!)

2 Tbsp balsamic vinegar

2 cups vegetable broth (see how to make your own)

1 tsp salt

½ tsp freshly ground black pepper, plus more to garnish

DIRECTIONS:

1) Heat the oven to 300°F. Rinse the dried mushrooms lightly, to remove any dust or grit. Place the mushrooms in a ceramic bowl and pour the boiling water over them. Set them aside to steep while you cook the onions.

2) Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan.

3) Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and sauté briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent.

4) Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper. Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.

5) While the rice is baking, make the caramelized onions. Heat the remaining olive oil in a cast iron skillet. Cut the remaining three onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes.

6) When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, a little extra pepper, and, if desired, a scoop of sour cream, whipped mascarpone, or whipped Tofutti Better Than Cream Cheese.

RECIPE: WWW.THEKITCHN.COM

Sometimes when I’m looking for a recipe and it’s on a person’s blog, I really just need the recipe.  I’m not really looking for all the cute stories someone wants to tell about their cat or their child or whatever else they add in before the recipe.  So, if you want to keep reading after getting the recipe, I have a few things to add.

First, I could not find dried mushrooms anywhere in Kroger, and I had already decided I wasn’t going anywhere else.  So, I bought fresh mushrooms instead.  In fact, I bought 12oz. of mixed mushrooms; shiitake, cremini and Portobello.  Then in addition to that I still bought the white mushrooms, and I bought a whole pound of those.  They were reduced, I couldn’t let them go to waste, right?  So this is how many mushrooms I actually used in the recipe.

                    

There can never be too many mushrooms in my opinion.  So, instead of soaking the dry mushrooms in boiling water, I just added two more cups of broth in when it was time to add the liquid.  Listen, even if I have all the right ingredients, I almost always add my own twist to a recipe…it’s just who I am.

Everything else I followed pretty closely, except for the fact that I only had three onions instead of four, and no one in my family likes onions much anyway, so there were fewer caramelized onions to throw away after I had what I wanted.

I did use Arborio rice, but if I had not been able to find it readily, I would have used whatever rice I normally use, which is either brown rice or medium grain white rice.  I really like the Arborio in this recipe though.

I also did not buy vegetable broth.  I had lofty ideas of making my own, but I forgot to buy celery while I was at the grocery store, so that didn’t happen.  However, I did have some beef broth in my fridge that I needed to use up anyway, so that went in there instead of the vegetable broth and mushroom broth.  And since last year I grew Rosemary, I had some dried Rosemary instead of fresh, it worked just as well.  Oh, I also forgot the balsamic vinegar so I googled substitutes and found that apple cider vinegar works fine.  I actually bought white wine, even though I don’t drink it, and did use that.  I have no idea what I’ll use the rest of it for.  If by some chance you don’t have some of the ingredients, like the wine, or the vinegar, I’m sure it would come out just as delicious if you use broth instead.  Just make sure you use the same amount of liquids or the rice will end up dry and not quite cooked properly.

                    

I also don’t have a lid for my nice cast iron dutch oven, so I transferred everything into my Pampered Chef baker that does have a lid and it all worked out just fine.  Because I didn’t have the heat from the dutch oven after transferring into my Pampered Chef baker, I let it cook about ten minutes longer.  If at all possible, use a pan that you can go from stove top to oven, it will be simpler and it will not take longer to finish.

My husband really liked this recipe and it didn’t even have any meat in it!  Most men like meat with their meals, so I try to have some type of meat for him when possible.  I personally could go without meat.  I’m not a vegetarian, I just don’t think I need meat to survive.  A good steak once in a while is pretty nice though.

I am going to attempt to try at least one new recipe a week and I will really have to discipline myself to take pictures.  Feel free to share if you like this recipe.

 

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