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Cream Sherry/Mushroom Risotto
#15909
02/05/2012 02:54 PM
02/05/2012 02:54 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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OK...I made this last night... Purely a product of my own imagination... a little labor intensive, but hey it's Risotto, it takes time and constant stirring... Sooooo Creamy, slightly smoky and woodsy flavors! Good stuff...
1 Cup Aborio Rice 1/2 cup cooked wild rice (optional) 2/3 Cup Cream Sherry (I used a cheap Cream Sherry I keep for cooking, not the Harveys) Chicken or Turkey Stock (add sherry and enough to make 3 cups) sliced oyster, crimini, white, shitake, portabello mushrooms (or any combo of wild and/or domestic mushrooms) 1/2 Cup saute'd onions or shallots (I used a shallot/onion mix) or leeks One package dry onion soup mix 1/4 tsp. fresh nutmeg 3 tbsp. olive oil & 3 tbsp. unsalted butter S&P to taste
Saute onion & sliced mushrooms in olive oil/butter mixture until onions are opaque and mushrooms slightly cooked. add rice, and stir constatly & cooking in the oil for 2 minutes. Stir in ONE cup broth mixture, stir in dry onion soup mix and cook, stirring constantly, until all is absorbed. Gradually add broth/sherry mix, ONE cup at a time, stirring constantly, until each cup is absorbed before adding the next cup. Optonally, at end, stir in wild rice (hot, I nuked it) to final Risotto. I liked the wild rice addion, as it added some texture and a slightly nutty flavor...
Note: Taste it before you add any additional salt, as the Onion Soup Mix has plenty of salt...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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