I am a Honey Bee

All about my adventures with cooking, crafts, and travel

risotto

Easy Weeknight Mushroom Risotto

This Easy Mushroom Risotto is so simple to make that you can easily do it on a busy weeknight. Risotto can be fast, approachable, and delicious.

When one thinks of risotto, their mind often congers up the idea of sophistication and fussiness. In reality, risotto is a simple dish that you an enjoy any night of the week. In the time it takes to call and and get delivery, I bet you can whip up this awesome Easy Weeknight Mushroom Risotto.

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Western Omelet Breakfast Risotto

Change up breakfast today with a creative, yummy risotto. This Western Omelet Breakfast Risotto is a great savory breakfast. 

Make breakfast exciting and different with this Western Omelet Breakfast Risotto. It’s like a fun breakfast fried rice that has all the great ingredients of a Western Omelet. It takes a breakfast classic and invents it!

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Shrimp & Curried Coconut Risotto

Shrimp and Curried Coconut Risotto

Is your refrigerator running? Well, you better go get it! ha!

Okay, I have a point with starting with corny joke. I swear.

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Our vacuum was acting up so I kept joking around that “Our vacuum sucks since it doesn’t suck” So Price dove into research mode, making me continually joke “But does that vacuum suck?” every time he would tell me about his findings. In the end we bought theĀ Shark Rotator Pro Complete Lift-Away Vacuum (NV552), because we wanted a vacuum that had a hepafilter, had the ability to turn off the roller when on hardwoods, had a lot of attachments, and was relatively affordable (about 1/2 as much as a Dyson).

Since getting it we have been cleaning every inch of our house. It is amazing and horrifying at the same time as we are living in one of those corny infomercials when the people vacuum with their old one and then go over it with a new one to discover everything that was left behind. It’s amazing and horrifying. At the very least I am enjoying Price cleaning every surface in sight with every attachment the vacuum has. Win!!

Highly recommend this Shark vacuum #notsponsored!

Anyway, it’s Secret Recipe Club Reveal Day!!!!! YAY!!!! It’s my 4th year now!!

This month I had Sue’s blog Couscous and Consciousness. She is from New Zealand! So far away, but that is why I love blogging and Secret Recipe Club since it connects everyone from everywhere.

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I had a lot of fun going through Sue’s Recipe Index since she had such a wide variety of recipes. We picked out several for considering, including herĀ Salted Caramel Coconut Macaroons, Homemade Ricotta, andĀ Pearl Barley Salad with Pistachios, Fava & PomegranateĀ (which I still have on my to-do list!).Ā Ultimately, I selected herĀ Shrimp & Curried Coconut Risotto.

I hadn’t made risotto in sooooo long so I was drawn to it. Plus, the combination of the flavors was so enticing. I couldn’t resist.Ā 

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I’m glad I made this as it was a very satisfying lunch on a cool fall day. It made it really glad that I made a double batch since it made for great leftovers.

Sue’s tips about preparing this dish were spot on, like how you shouldn’t toast the coconut shavings. Sure, it will look pretty, but the contrasting texture from the crisp coconut to the soft risotto just wouldn’t work. I heeded her advice since it made a lot of sense.

So my 2 cents, if you like the flavor of curry then add a bit more. But, of course, this all depends on your curry blend, so just try it out as you go.

Hope everyone has a fantastic Monday! xox

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Shrimp & Curried Coconut Risotto

Makes 2 servings

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • grated zest of 1 lemon
  • 1 teaspoon medium curry powder
  • 3/4 Cups arborio rice
  • 4 Cups chicken stock, hot
  • 1/2 pound fresh shrimp, peeled & uncooked
  • 1/3 cup cream de coconut
  • generous handful chopped cilantro
  • toasted shaved coconut and wedges of lime to serve

Process

  1. In a large stock pot, heat the oil and 1 Tablespoon butter in a large frying pan, set over medium heat until te butter is melted and the oil is simmering.
  2. Add the shallot and cook until softened, approximately 2-3 minutes.
  3. Add the garlic and grated lemon zest, cook for another minute
  4. Then add the curry powder, again cooking for another minute before adding the rice.
  5. Add approximately 1/2 Cup of the hot stock,Ā continue stirring until all the liquid is absorbed.Ā  Then continue in the same way, adding the stock in ladle full batches, and each time stirring until the liquid is absorbed before adding the next ladle. Continue doing this until the rice has begun to release its starches and becomes “creamy”, but still has a little bite left to it.
  6. Add the shrimp when you have 1 last batch of stock to add. By the time the rice has absorbed the stock the shrimp will be almost done, and will finish off cooking in the final resting time.
  7. Remove the pan from the heat, stir in the rest of the butter and the coconut cream, cover and allow to rest for 5 minutes.
  8. Stir the cilantro just prior to serving.
  9. Garnish with the coconut shavingsĀ and wedges of lime when serving.

Adapted from Couscous & Consciousness

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Check out all the other great Secret Recipe Club posts this month!

And be sure to check out myĀ 4 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Wild Mushroom Risotto

Price and I made mushroom risotto last night.Ā It was the first time I ever made risotto. It took so much longer than the recipe said it wouldĀ 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 bowlsĀ 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:Ā 1)Ā 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 hadĀ 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 šŸ™‚

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.Ā  Oh I wish to have a niceĀ 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!Ā IMG_0625

Ā Ā 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!