Friday, July 25, 2008

Friday Night Nosh

Ok so at the end of a long week the last thing some people feel like doing is putting together a nice dinner.

Well consider me the alternative. The only way for me to unwind after a week of work is to cook something I have a deep desire for. Something comforting and above all tasty!

We have recently started having our produce delivered by a small family run business that specializes in organic foods.

For the price of going to any big box store, I now can have organic locally grown food brought to my door.


So when I peeked in the fridge today to see what remain of my weekly delivery I was presently surprised by what I found:

-cremini mushrooms
- yellow squash
- basil

Well this called for something yummy, a risotto perhaps???

So here it is, not the most conventional dish for July but scrumptious none the less!

Creamy risotto with cremini mushrooms and yellow squash:

2 garlic cloves , minced

2 small onions , minced

8 cremini mushrooms, sliced thinly

1 yellow squash, halved and sliced thinly

1 - 1.5 c. arborio rice

6 cups chicken stock, don't worry about homemade... I don't

1/4 c. heavy cream

1/4 c. parmesan cheese, grated

1 - 2 tbsp olive oil

1 tbsp butter

handful of basil

salt and pepper

Warm chicken stock over low heat till slightly simmering.

Place a large heavy pan on the stove over med- high heat.

Add olive oil and butter together, melt.

Once butter has melted add garlic and onions, saute till translucent about 3 - 5 minutes

Once they are softened add the rice and stir to coat all the rice with the oil/butter mixture.

**Don't let the rice brown***

Turn heat to medium

Add one ladle of the stock to the pan and stir to incorporate into rice. Keep stirring till all the liquid has been absorbed.

Repeat this process of one ladle at a time and the stirring for about 20 minutes.

Once rice still a bit al dente add the mushrooms and squash.

Add a ladle of stock and let the mixture sit for about 3 minutes before stirring.

Taste for salt and pepper

Test for doneness.

Risotto is one of those things that people either like al dente or a bit softer.

*** Always remeber it is supposed to be creamy though***

After about 25 minutes is good and it should be done.
Turn off heat.

In a small bowl mix together cream, cheese and basil.

Add this to the risotto and mix.

Serve with more basil for garnish or more cheese, whatever you like!

Serves about 4ish


Oakley Rhodes said...

Yum! This looks great! Did you take any pictures of your truffles?


No I didn't! I should though I guess. From now on I'm trying to take pics of all the meals I feel would have a place on my blog. Still getting used to it I guess!