Wild Mushroom Risotto

Price and I made mushroom risotto last night. It was the first time I ever made risotto. It took so much longer than the recipe said it would but it was worth it because it was so good. I’m now determined to make lots and lots of risotto.

I pulled out my Martha Stewart Classics Cookbook and got to work. It was really easy to prepare, I just had no idea how many pots/dishes it would use… 1 large to cook risotto, 1 pot for broth, cutting board, 2 bowls for prep, wooden spoon, and bowls for eating. I was hoping around grabbing different bowls and things but now I’ll be better prepared next time.

I followed the recipe with the exception that we: 1) did not have shallots so we used 1 small white onion. 2) we did not have wild mushrooms, so we used button mushrooms, and it still was good 3)We had some truffle butter and we used that with a little bit of unsalted butter to total the amount in the recipe. Truffles make me happy 🙂

We have an electric glass stove top so I had to continually play around with the heat because 1 min it was hot and the broth was getting incorporated quickly and then the next it was taking its sweet time.  Oh I wish to have a nice gas range one day. Plus i think I was a bit nervous in doing this since I have the tendency to cook things on a higher temp that what is called for so I overcompensated this time and the cooking part took about 40 minutes instead of 25-30.

Wild Mushroom Risotto

Serves 4
  • 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 ounce dried wild mushrooms, such as porcini
  • 9 ounces assorted fresh wild mushrooms
  • 7 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for grating or shaving
  • Salt and freshly ground black pepper

Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.

Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.

Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.

Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.

Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.

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Cooking the onions

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The dried mushrooms after they were reconstituted and but into the broth for 5 minutes

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Rice just into the pot

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Almost done.. sorry for the crap photo, there was so much steam! IMG_0625

  All done! I shaved some parm on the top.

The photos are horrible! So sorry about that. The risotto looked so much better in real life. Plus it smelled and tasted great. I thought the process was easy and the result was great. I think I am going to try butternut squash risotto next. I really was surprised how much oil and butter were in the recipe. I have to see about cutting that back because 1/4 cup of oil is a lot!

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Neurosis #2

I like coupons, really like coupons. I have the Sunday Boston Globe subscription because of the coupons and I love that Price and I get up on Sundays with coffee/tea and lounge for a bit with the paper. I have always loved the idea of making a Sunday morning around the paper and now we have. Like this past Sunday started off with the paper, the Target flyer, and then a trip to target for a 3 in 1 printer that was on some crazy sale for $40 (our old one broke about 2 months ago). Yay!

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Well, I go though the coupons, snip them out, and organize them for shopping. I end up with a pretty mean stack of coupons. They are organized by aisle and how the store is laid out. I admit it takes me well over an hour to go shopping, which is why Price thinks I’m crazy and I won’t let him go with me. His idea of shopping it doing a mad sprint though the store getting the things he needs then. So if we are ever at the store together it usually ends with me looking around for Price since he ran off with the cart to make me go faster.

I went food shopping last night and was in my element- I’m such a nerd. So here is the breakdown….

total:                                      157.15
store savings:                      30.98
coupon savings:                 21.58
total spent:                         104.59
 
that’s right I save 1/3 of my grocery bill on sales and coupons!
 

Sure, I’m a bit crazy about the coupons but I don’t go so far as signing up for coupons online, I just don’t have time for that. But I take my time shopping and I stock up on things that are on sale… like we probably have 6-8 months with of clothes detergent now, tp, shampoo, and a years worth of toothpaste, etc. Okay, I admit that is bizarre but I can’t pass up $13 detergent that I can get for $8 that will last us for 3 months. Plus, to be quite honest, I enjoyed the annoyed look from the guy last night checking me out. I explained to him that I separated the items to make things easier because i have a lot of coupons but he just rang one item in and changed its total quantity, when I gave him the coupons he had some major issues since the coupons are very specific. Serves you right for trying to cut corners.

This insane bulk shopping might run in my family since my grandma likes to call up Keurig and buy about a lot of coffee and tea at once. I mean A LOT! Luckily she likes to share so Price and I have a major stash of coffee and tea… 28 boxes, and in each box is 25 servings of coffee/tea. So we have about 1 1/2 years’ worth at this point. Hehe 

Stay tuned for Neurosis #3…..

red sky at night…

Red sky at night, sailor’s delight. Red sky in morning, sailor’s take warning…

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I took these photos @ 7am. Sunrise was at 7.12 this morning.

The forcast says it is going to rain all day today starting at 10am. I guess that saying it right…

Turkey Chili- requested by Mom

I love our slow cooker. Price and I are too busy to cook every night so we turn to our slow cooker to help us out. Price makes really good pulled pork/chicken and ribs in it. I generally stick to chili, but we have slow cooker cookbooks that help inspire us. My Mom was really interested in what we would make in our slow cooker so Pricer got  her one for Christmas one year. She really likes my turkey chili, which is great since it is a set it and forget it meal that yields a lot of food that screams comfort. A bowl of chili or chili over rice or a plain baked potato is so good. My Mom asked for my recipe again so, being fresh on my mind, I made it last weekend to serve during the scrapbooking meetup and I needed some comfort on a snowy, wet day- yes, snow in mid-October.

I make my chili differently every time since I want different levels of spice to it depending on my mood. There are times I want it really spicy so I throw some whole chili peppers in there to infuse the whole chili- luckily I remember to get them out before serving! Other times I want a lot of beans or veggies so that will change things up- either way you really can’t go wrong with chili.

Turkey Chili

16-20 oz of lean ground turkey
2 yellow onions, chopped
2 green peppers, chopped
1 lb 13 oz of black beans (I use canned goya beans)
15.5 oz of red beans  (I use canned goya beans)
6 oz can of  tomato paste
14-15 oz can of chopped tomatoes, or fresh chopped tomatoes
4 oz  can of green chilies
2 tablespoons chopped garlic
2 tablespoons chili powder
3 tablespoons cumin
2 tablespoons cayenne powder
1 tablespoon red pepper flakes
1 tablespoon black pepper
1 tablespoon salt
1 cup of water (you can also use broth)

1) Place ground turkey into slow cooker. (There is no need to break it up since it will naturally break up on its own. I broke it up this time since I wanted smaller pieces of turkey to go with the rice. And to be honest I like it chunkier so I would not break it up again)

2) Mix seasonings into the water.

3) Add in onions, peppers, beans,

4) Add the water to all the ingredients in the slow cooker. Cook away!

5) Serve as is or with rice, baked potato, cheese, sour cream, sliced pickled jalapeno peppers, or hot sauce.

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Adding the ingredients to the slow cooker- up next the water and seasonings.

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All set to serve.

I previously explained that I broke the ground turkey up when I added it to the slow cooker- that resulted in its ‘extra sloppy’ appearance and smaller pieces of turkey throughout the chili. Don’t break the turkey up if you want it to be chunky.

Mysteries of Me class: Progress

I am taking Elizabeth Kartchner’s Online class called Mysteries of Me. I love it since I ordered the kit and received fabulous products and the lessons are great. The kit included great paper, digital files, ribbons, brads, Tim Holtz’s Distress Crackle paint, & much more. I got the Crackle Paint in Worn Lipstick- I had never used it before but I know I will used it a lot since I just love the crackles that it makes.

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I love the idea of a book hidden inside another book. I bought 2 books but Pricer said I should used this one since it had a cool illustration on the cover. I still need to add my lettering to it- must find gold rub-ons.

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I added my initials to the boo using rub-on from the kit before I mod podge’d it to make all the pages stuck together.

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I love the cover with the layered tag, papers, flower, charm, and ticket. I sponged the ticket with SU!’s Pink Passion ink. 

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 I still have a  lot of work to do but I think the book is coming a long nicely. I need to focus on getting my pictures together to edit and have them printed.

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I’m hoping to have this all done next weekend.. I just have stupid things in my way, like a 10- page paper due on Wed. Oh well, school has to come first.