Man, those balsamic marinated tomatoes are good on anything.
- 1 tbsp butter
- 1 tbsp olive oil
- ½ oz dried porcini mushrooms
- ½ large onion, finely chopped
- 2 cloves garlic, minced
- 8 oz sliced cremini mushrooms
- 1 cup risotto rice (arborio, carnaroli)
- ½ cup dry white wine
- 2.5 cups chicken broth
- 2 cups water
- 1 cup loosely packed shredded parmesan cheese
- Salt and Pepper
- Soak porcini mushrooms in enough water to immerse, about ¾ cup, while you chop veggies. Remove the porcinis when softened (at least 5 min), pour the mushroom water, chicken broth, and regular water into a saucepan and simmer.
- Finely chop the porcini mushrooms.
- Heat half of the butter and olive oil in large pan and saute onions until translucent.
- Add the rest of the olive oil and butter, add the mushrooms and garlic, saute until mushrooms release their juices.
- Add the rice and toast for 3 minutes.
- Add the wine and stir until thoroughly absorbed.
- Add 1.5 cups of the chicken broth mixture, simmer over medium heat until completely absorbed, stirring occasionally.
- Keep adding broth in ½ cup increments, simmering and occasionally stirring, until broth is all absorbed.
- Repeat, but taste after each absorption cycle until rice is fully cooked to your liking. If risotto is too thick at the end, add a little more broth mixture.
- Stir in chopped parsley and ½ cup of parmesan.
- Season with salt and pepper to taste. Serve immediately with more parmesan.
The risotto came out well tonight, a little triumph I needed after the defective cookies of the day before. Sure, people gobbled them up, but I knew those cookies were fail, since I wanted them to be like the Doubletree Hotel cookies and they just ended up being really good cookies.
My spur of the moment decision to marinate my almost-too-far-gone tomatoes three days ago paid off immeasurably, yielding two very tasty dishes over the past two days. While this mushroom risotto was very tasty by itself, the bursts of juicy, tangy, sweet tomato elevated it.