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
thyme
pepper
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.
3 comments:
What are baby bella mushrooms?
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!
The mushrooms start life as criminis, and when they are pre-adolescent, they become baby bellas and then grow into portabellas. Or portobellos.
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