The Guardian

Tuesday, March 5, 2013

Risotto with Mushrooms

So last night I wanted rice for dinner so I made a risotto that I knew my family would enjoy.  I also had some left overs that I wanted to incorporate into the dish because I absolutely hate throwing out food...Some of my best dishes come from leftovers and brainstorming!!! I love using Abborio Rice ( it makes the risotto creamy and thick) but I only had Carolina white rice in the cabinet so that's what I used. This is a very easy dish to make and some ingredients can be left out or exchanged. I love using heavy cream in my risotto but I did not have any BUT I had low fat sour cream, so this is what I used to lighten the color. It worked out wonderful and was way less calories!!!With a little bit of creativity, anything is possible! :))) So here it goes:
1 1/2 cup Carolina Rice
1/4 cup Edamame beans (ready to eat and salted)
4 Sundried tomatoes (in oil)
10 Calamatta Olives (pitted and sliced)
1 pack of sliced Baby Portabella mushrooms
10 Medium White Button Mushrooms (sliced)
1 whole Sweet Onion chopped
3 Tablespoons of Olive Oil
salt and pepper for seasoning
1 container of warmed up Chicken broth mixed with 1/2 cup of water
1/4 cup of Sour Cream
1 piece of Pork Sausage 10" long without the casing
1/2 Cup of Fresh Parsley Chopped
3-4 Whole Garlic Cloves
1/4 cup of dry white wine (Tip: If you wouldn't drink it, don't use it)
1/4 cup shredded Pecorino Romano Cheese
This is a very easy to do so don't be afraid!! I know it looks complicated with a list of ingredients but it's not so bad! Lets get started: First take sausage out of casing and cook with olive oil and garlic in a big pot. I used a 12 quart pot because I like more room than less. Once sausage is cooked add chopped onions and cook until translucent. Then add the beans, olives, tomatoes, and mushrooms. Cook until mushrooms are soft. Add Rice and cook for 3 minutes to flavor the rice. Add hot chicken broth in increments. I ladle one scoop at a time until rice is barely covered then I stir rice until the broth is evaporated. Then add more broth and continue until all the broth is finished and rice is cooked. Then add white wine and sour cream. Then add 1/2 of the parsley with the salt and pepper to season. Make sure to taste the mixture before adding salt because the beans and broth will both be salted and you can always add salt but can not take it out!! Stir rice until it is a thick consistency but make sure it does not stick at the bottom of the pot. Pour into a serving bowl and add the rest of the parsley for garnish with the Pecorino Cheese. Enjoy!!!


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