Cooking for One: Mushroom and Fennel Risotto
I found myself cooking for one this past week while Bryan was away for a conference. Really didn't want to spend time defrosting meat, then figuring out what to do with it! Instead I decided to feed my craving for some creamy risotto =) I know that sometimes it can be daunting, and truth be told no one makes it perfectly unless you've got an Italian grandmother (then maybe she can), but it can still be delicious and utterly satisfying if you cheat a little. The NYT has a great article that describes risotto basics (NYT Risotto) and while many people do not have arborio rice on hand - its definitely helpful to have since it keeps well...and trust me you'll be craving risotto many times after making this one.
Here's the recipe! Bon appetit!
Wild Mushroom and Fennel Risotto
(serves a very hungry 1 or side dish for 2 )
By S.Chai
8-10 oz. wild mushrooms ( I used portabella, oyster and trumpet)
1 bulb of fennel, sliced very thinly, reserve fronds for garnish.
4 cloves garlic, chopped finely
2/3 cup of arborio rice
3-4 cups of chicken stock ( low-sodium)
3-4 cups of chicken stock ( low-sodium)
1 1/2 T butter
1T olive oil
1/2 cup grated parmigiano cheese
salt and pepper
2T heavy cream
Bring stock to a simmer in a stockpot over medium-low heat; reduce heat to low. In another heavy saucepan on medium-high add the olive oil and 1 T butter. Once melted add the fennel and saute until they are slightly translucent then add all the mushrooms and garlic. Season with a dash of salt and pepper. Continue to saute until they are aromatic and fennel is slightly caramelized (about 5 minutes.) Remove vegetables from pan into a bowl and set aside.
Add another 1/2T of butter to warm pan and a tiny bit more olive oil. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter.
Add the first addition of simmering stock, about 1/2 cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.
Remove from heat, add the fennel and mushroom mixture, also the cream and parmigiano. Stir, season with salt and pepper as needed. Garnish with reserved fennel fronds.
Devour immediately.
*Note: while typically I'm a risotto purist (i.e. not adding cream) I had some on hand and decided to add it at the last minute, I must say that since my risotto technique is still subpar, cheating with the additional cream did make the risotto much creamier that it would have been. Also many recipes for risotto require white wine but it can always be left out.
ALSO... A wonderful recipe from Smitten Kitchen for Arborio Rice Pudding ( for all the left over arborio rice you'll have...) this recipe is insanely easy and absolutely delish.
from Smitten Kitchen
Arborio Rice Pudding
Adapted from Gale Gand
1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1/2 vanilla bean, split
3/4 teaspoon almond extract
In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries, or other dried or fresh fruit. Serve immediately.
ALSO... A wonderful recipe from Smitten Kitchen for Arborio Rice Pudding ( for all the left over arborio rice you'll have...) this recipe is insanely easy and absolutely delish.
from Smitten Kitchen
Arborio Rice Pudding
Adapted from Gale Gand
1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1/2 vanilla bean, split
3/4 teaspoon almond extract
In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries, or other dried or fresh fruit. Serve immediately.
Let me know how it goes!!
S.
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