Monday, March 29, 2010

Re-vamp of blog and Risotto!

So in an effort to re-vamp my blog somewhat I've decided to incorporate going out to Boston restaurants to test the food, gluten free knowledge of staff, and if there are even gluten free options to begin with.  I'll try to do something like this each week, or at least post a recipe.  Who knew it was so hard to keep up with blogging!

And since this is such a short post I might as well add a recipe.

Red Pepper and Mushroom Risotto

1 cup Arborio Rice
2 cups Chicken Stock
1 cup Milk or white wine.
1 small onion, diced
2-3 cloves garlic, minced
1 small red bell pepper
5-6 shiitake mushroom tops, diced
1/4 cup Parmesean Cheese.
1 Tbsp Italian Herb Mix (i.e. oregano, basil, marjoram, etc)
1 Tbsp Olive Oil
1 Tbsp Butter

Melt the butter in a pan with the olive oil on medium high heat.  once melted add the onion, pepper, garlic, and mushrooms and saute until the onions are translucent.  Add the arborio rice and stirring with a wooden spoon until the rice is a little toasted and completely covered by the oil and butter.  Add the cup of wine if you are using wine, otherwise add a cup of stock.  Stir the rice frequently until the the liquid is almost completely gone then add another cup of stock. Repeat the process of stirring until the liquid is almost gone then add the cup of milk if you are doing milk instead of wine, or if you did the wine add the stock.  At this point everything should look pretty creamy.  Reduce the liquid again and when its about halfway reduced add the cheese and herbs.  Take the risotto off the heat once the liquid is almost gone, but leave a little juice because it will continue to soak it up.  Then salt and pepper to taste.  This can be eaten as a main dish or can be used as a side dish.  I like to have risotto with baked salmon because it just always goes so good together!