Wednesday, June 10, 2009

A carb laden day (Yum!)

Ana came for dinner, and we made some super yummy risotto. Mushroom risotto! Unfortunately for both of us, the folks we live with don’t like risotto – can you fathom it? But fortunately for both of us, we like it a lot. We sort of made it up as we went along, and we thought it was a great success. I thought you might like to have the recipe. So here it is!

Mushroom Risotto AnaJoanna

Olive oil – about 2 or 3 tablespoons
2 medium onions, sliced into strips
1 good sized head of garlic, sliced into tiny matchsticks (that’s right, a head)
6 oz Crimini mushrooms, sliced (because I had some in the refrigerator)
6 oz baby bella mushrooms, sliced (or 12 oz total of any flavorful mushrooms)
4 cups vegetarian stock (I get a powder from the Kosher section)
salt, if need

In your pressure cooker, sauté the onions till translucent, stir in the garlic and fry a little longer, add the rice and give it a few more stirs. Add the mushrooms, fry for a few turns, and then add the stock. Add the pepper and a bit of thyme. Taste for saltiness, and add some if it needs it. Bring it to high pressure and cook under pressure for 5 minutes. That’s right! Risotto in 5 minutes with the mighty pressure cooker. Quick release the pressure, stir it a time or two, and give it a minute to thicken up. Delicious.
Ana also brought some exotic flowering tea. Beautiful and also delicious.


rebecca said...

What are baby bella mushrooms?

FugueStateKnits said...

YUM! Gotta love those carbs. I, too, had carbs today, and I am grateful there are no pictures to remind me!
Yours are FAR nicer!

joannamauselina said...

The mushrooms start life as criminis, and when they are pre-adolescent, they become baby bellas and then grow into portabellas. Or portobellos.