Max1
Head Chef
Have to say this to get it out of my system. Last Thursday was my 37th birthday. I had a Pretty good meal. That will be posted in another thread. What I am posting today is the left overs from that meal.
As Jeff Smith "The Frugal Gourmet" used to say, "There is no such things as left overs." So in effect I made up some grub, and that was, Mushroom Risotto, and Philly Cheese Steak Hoagies. So here we go, get ready for food porn.
First here is the recipe for my Mushroom Risotto.
Ingredients:
One medium sweet onion (chopped)
4oz. sliced button mushrooms
2-2½ cups chicken, or vegetable stock
1-1½ cups Orzo, Cut Spaghetti, Or other small noodle
½ cup Chardonnay
½ cup Parmesan, or Romano cheese
½ cup whole milk or heavy cream
2TBSP garlic minced
4TBSP olive oil divided in half
3TBSP salted sweet butter divided in half
1tsp fresh basil, or ½tsp dried basil
salt and pepper to taste
Instructions:
1. Heat large sauté pan to medium-high heat, add in half of the olive oil, and half of the butter. Slice butter into three tabs, will melt faster.
2. While oil, and butter are heating chop onions coarsely, and slice the mushrooms. Once oil is heated and butter is melted, add in onions. Cook until the start turning translucent.
3. At this point you want to add the mushrooms into the pan. Add a pinch of salt and pepper also.
4. Continue cooking until the mushrooms start to turn a little golden brown.
5. Once mushrooms have changed to a golden brown add Orzo into pan.
6. Toast Orzo until it has reached a nice golden brown color.
7. Once Orzo has reached the color you want, add in the minced garlic, and cook for about 30 secs, to a minute constantly stirring.
8. Once garlic is cooked, immediately de-glaze the pan with Chardonnay, or wine of equal taste.
9. The liquid from this de-glazing will be absorbed very quickly, when this has happened add in ⅓ of the stock, stirring every couple minutes.
10. Let the liquid completely absorb into the Orzo.
10a. Stock has been adsorbed.
10c. Add in another ⅓ of the stock, stirring every couple minutes.
10d. Once the stock has been adsorbed, add the remainder of the stock, and salt and pepper to taste. Sir every couple minutes to prevent clumping.
11. Once all the stock has been absorbed cut remaining butter into tabs, and place in middle of Orzo, add in heavy cream, stir constantly until butter melts and dissolves.
12. Time to thicken, add in all the cheese, (I used Romano) stir until incorporated into risotto.
13. This will cause the mixture to turn a glossy white color. Don't worry as soon as the cream cooks down it will turn a deep golden brown color.
14. All that is left is a taste test. This is very important, check to see if you need more seasoning.
15. And here we have the finished product. If needed you can add a bit more cream, if it sits it will thicken. Just make sure you stir it thoroughly.
Here is the rest of our meal. Philly Cheese Steak Hoagies.
Bowl of the Mushroom Risotto. It is very filling and very rich. When you serve drizzle about a tablespoon of olive oil over the top. I used my garlic infused olive oil. Tastes great......
Everything Plated Kinda.
Hope yall try this sometime.
As Jeff Smith "The Frugal Gourmet" used to say, "There is no such things as left overs." So in effect I made up some grub, and that was, Mushroom Risotto, and Philly Cheese Steak Hoagies. So here we go, get ready for food porn.
First here is the recipe for my Mushroom Risotto.
Ingredients:
One medium sweet onion (chopped)
4oz. sliced button mushrooms
2-2½ cups chicken, or vegetable stock
1-1½ cups Orzo, Cut Spaghetti, Or other small noodle
½ cup Chardonnay
½ cup Parmesan, or Romano cheese
½ cup whole milk or heavy cream
2TBSP garlic minced
4TBSP olive oil divided in half
3TBSP salted sweet butter divided in half
1tsp fresh basil, or ½tsp dried basil
salt and pepper to taste
Instructions:
1. Heat large sauté pan to medium-high heat, add in half of the olive oil, and half of the butter. Slice butter into three tabs, will melt faster.
2. While oil, and butter are heating chop onions coarsely, and slice the mushrooms. Once oil is heated and butter is melted, add in onions. Cook until the start turning translucent.
3. At this point you want to add the mushrooms into the pan. Add a pinch of salt and pepper also.
4. Continue cooking until the mushrooms start to turn a little golden brown.
5. Once mushrooms have changed to a golden brown add Orzo into pan.
6. Toast Orzo until it has reached a nice golden brown color.
7. Once Orzo has reached the color you want, add in the minced garlic, and cook for about 30 secs, to a minute constantly stirring.
8. Once garlic is cooked, immediately de-glaze the pan with Chardonnay, or wine of equal taste.
9. The liquid from this de-glazing will be absorbed very quickly, when this has happened add in ⅓ of the stock, stirring every couple minutes.
10. Let the liquid completely absorb into the Orzo.
10a. Stock has been adsorbed.
10c. Add in another ⅓ of the stock, stirring every couple minutes.
10d. Once the stock has been adsorbed, add the remainder of the stock, and salt and pepper to taste. Sir every couple minutes to prevent clumping.
11. Once all the stock has been absorbed cut remaining butter into tabs, and place in middle of Orzo, add in heavy cream, stir constantly until butter melts and dissolves.
12. Time to thicken, add in all the cheese, (I used Romano) stir until incorporated into risotto.
13. This will cause the mixture to turn a glossy white color. Don't worry as soon as the cream cooks down it will turn a deep golden brown color.
14. All that is left is a taste test. This is very important, check to see if you need more seasoning.
15. And here we have the finished product. If needed you can add a bit more cream, if it sits it will thicken. Just make sure you stir it thoroughly.
Here is the rest of our meal. Philly Cheese Steak Hoagies.
Bowl of the Mushroom Risotto. It is very filling and very rich. When you serve drizzle about a tablespoon of olive oil over the top. I used my garlic infused olive oil. Tastes great......
Everything Plated Kinda.
Hope yall try this sometime.
