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mushroom risotto

Risotto is one of those comfort foods that is much better the next day.  That is if it makes it to the next day.  It is such a lovely food.  We really like it around here.  It is one of those dishes that I could really eat twice a week.  But during the summer here, it is a bit warm to make the traditional way and I just do not think any other way I have tried so far is as good.  

I have been trying to feed the freezer recently.  During December I got told there was no food in the freezer.  My Beloved reheats well.  Now, I do not have any empty pyrex to put in the freezer!  But the comment was made while our best friend was here that I should really put more risotto in the freezer.  The issue here - none of this made it!  

It is a simple food that just takes a bit of time.  Comfort food at its finest.

Mushroom risotto

about an ounce of dried mushrooms

6 to 8 cups water

2 to 4 tablespoons olive oil

1/2 onion minced

4 to 6 gloves garlic minced

1 to 2 teaspoons salt (to taste)

1/2 to 1 teaspoon ground pepper ( to taste)

1 glass white wine (optional, but use something you wish to drink)

2 cups aborio rice

2 to 4 ounces grated asiago or parmesan


In a large pot, put the mushrooms and water.  Bring to a boil over high heat.  Turn down and let simmer until you have a strong mushroom broth.

In a large skillet, heat the olive oil over a mediim flame.  Add the onion.  You want it just to start to brown.  Carefully take the onions out of the broth and mince.  Add to the onion.  Add the garlic.  Give a few good stirs and let things meld together a bit.  You want golden but no darker.  Add 1 teaspoon salt and 1/2 teaspoon pepper.  Add the rice.  Mix the rice until each grain is covered in oil and starting to turn translucent.

Add the wine.  Stir the rice until there is no liquid in the pot.

Add the boiling broth, a cup at a time.  You want to stir often because the starch in the rice will go into the broth.  You want the rice to be cooked.  I like soft.  My Beloved likes al dente.  Whatever works for you.  We like the risotto to be a bit on the brothy side.

When the rice is the texture you like, turn off the heat.  Add the cheese and mix in.  Cover the skillet with a lid and let sit for five minutes.

Serve the yumminess.

My Beloved says it is fabulous as breakfast the next day.

We like it reheated days later and let it get crispy bits from the oven (put in a pyrex and heat).

There is a recipe for appetizers that I wish to try where you take day old risotto, wrap a bit of cheese in the risotto, and bake or fry until crispy.  I will have to try it.  That is if there are every leftovers!

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