Arborio Rice Goodness

My oh my, it has been awhile, my friends…!

I haven’t been whipping up many new recipes in the kitchen, just been cooking a lot of the same ol’ stuff or some variation of it.

On a lazy Sunday night, Bjorn wanted to get take-out, but I knew I had a ton of goodies in the kitchen and some extra time on my hands… and so I whipped up today’s recipe – Mushroom Risotto.  I always tend to order risotto when we’re out to eat because it is SO labor intensive, but it never really tastes like what I’m expecting.  Risotto is definitely a pain to make, but the end result is worth it.  My good friend, Christian, also gifted me with a bottle of truffle oil, so I knew I had to put that to good use.  This recipe is adapted from Tyler Florence.

Mushroom Risotto

Serves 6

Ingredients

  • 8 cups chicken broth, low sodium
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 pound fresh baby bella mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons butter
  • 1 tablespoon truffle oil
  • 2 cups Arborio rice
  • 1/2 cup fresh Parmesan cheese, grated
  • Olive oil
  • Sea salt and black pepper
  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Drizzle olive oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic and saute until translucent.  Add the mushrooms, herbs and butter. Saute for an additional 3 to 5 minutes until lightly browned. Season with sea salt and black pepper.  Remove from heat and set aside.
  3. In a large pot, drizzle olive oil and saute the remaining 1/2 onion and garlic clove.  Add the rice and stir quickly until it is well-coated and opaque (1 minute).
  4. Using a ladle, add 1 cup of the warm chicken broth to the rice and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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Happy Birthday Daddy!

My father’s birthday is coming up and the family got together tonight to celebrate.  Though dining out is nice, nothing beats time spent in the kitchen with the family, with a glass of wine in hand, prepping and collaborating on a home cooked meal.  With our family getting larger, we prefer staying in… It’s more comfortable (especially with the kids), there’s no one rushing you through your dinner, and it’s so much more affordable.  My sister made a yummy minestrone soup, filled with lots of veggies and pasta.  What did I make?  Some delicious Paleo meals, of course…

Grilled Rib Eye Steak

Serves 6

Ingredients

  1. Season rib eye steaks well with sea salt and crushed peppercorn and garlic rub.
  2. In a large skillet over high heat, drizzle olive oil, add steaks, cooking 12-13 minutes on each side (medium rare).
  3. Remove from heat and let rest for 10 minutes.
  4. Slice and serve.

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Chimichurri Sauce

Ingredients

  • 1/2 bunch of Italian Parsley
  • 3 scallions
  • 1 garlic clove
  • Pinch of red pepper flakes
  • 1/3 cup of white wine vinegar
  • 1/3 cup of olive oil
  1. In a blender, place the first 5 ingredients in and blend for 30 seconds.
  2. Continue to blend while slowly pouring in the olive oil until you reach a desired consistency.
  3. Set aside until ready to serve.DSC02231

Oh……. and needless to say, I made mashed cauliflower to complete the meal:

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Here’s my plate of goodness (featuring from L to R; sliced avocado, rib eye steak, chimichurri sauce, mashed cauliflower):

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Happy birthday ba-ba!!! (Cake courtesy of Stew Leonard’s)

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