{"id":692,"date":"2016-04-21T16:10:25","date_gmt":"2016-04-21T16:10:25","guid":{"rendered":"http:\/\/www.venividiedi.net\/?p=692"},"modified":"2016-04-21T16:19:47","modified_gmt":"2016-04-21T16:19:47","slug":"mushroom-risotto","status":"publish","type":"post","link":"https:\/\/www.venividiedi.net\/?p=692","title":{"rendered":"Mushroom Risotto"},"content":{"rendered":"

I love mushrooms. It will never replace beef or anything proteinaceous, but it’s a good alternative. I will take portobello burgers over regular burgers anytime!<\/p>\n

I typically like my risotto rich and creamy—that means ungodly amounts of butter, cream and cheese. I already made my sinful Beef and Potato Casserole for lunch so I am tapped out for cheese and cream.<\/p>\n

D tries to avoid meats in weekends. If I have to tempt him, he will oblige to chicken, that’s it. So I make him meatless dishes whenever I can.<\/p>\n

\"Cast<\/a>
Cast of characters: aroborio rice(2cups), shitake and button mushrooms, shallots, 1 cup chicken stock, white wine (not in photo)<\/figcaption><\/figure>\n
\"saute<\/a>
saute chopped shallots and mushrooms. I just break up the big pieces, not too small, I want it “meaty” looking. About 7 minutes.<\/figcaption><\/figure>\n

This is one of my one-pot recipes so that’s why i’m using a sauce pot instead of a frying pan. If you still haven’t figured this out from me, I am really lazy in doing uninteresting things i.e. washings pots and pans.<\/p>\n

\"then<\/a>
then comes my favorite ingredient, white wine! About 3\/4 cups, scrub the bottom of pan to scrape up flavors.<\/figcaption><\/figure>\n
\"Add<\/a>
Add the chicken stock plus about 2 C of water. Bring to boil, then drop the arborio rice.<\/figcaption><\/figure>\n

There are some recipes of risotto that makes you cover the pot then walk away. I find those make the rice really mushy, for some reason. So I keep mine open and stir it from time to time. This would cook for about 25-30min in medium flame.<\/p>\n

For the mean time, I saut\u00e9 marinated chicken breast. This is a no-brainer, so it won’t get an individual post. Cut chicken breast to desired size, marinate in olive oil and favorite herbs for about an hour. Saute. I use these chunks to top in salads, risotto or pasta.<\/p>\n

\"saute<\/a>
saute till brown, about 4min per side<\/figcaption><\/figure>\n
\"Don't<\/a>
Don’t wait till all the liquid dries up before turning off heat. Unless you serve it right away, you will need all the moisture to keep rice from drying out.<\/figcaption><\/figure>\n

This turned out perfect!<\/p>\n

\"I<\/a>
I can’t resist putting some parmesan on top, even if I promised myself no more cheese for the day. I drizzled some balsamic vinegar on top.<\/figcaption><\/figure>\n

Poured some red wine and D’s dinner is served. Am i the best wife ever, or what???<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I love mushrooms. It will never replace beef or anything proteinaceous, but it’s a good alternative. I will take portobello burgers over regular burgers anytime! I typically like my risotto rich and creamy—that means ungodly amounts of butter, cream and cheese. I already made my sinful Beef and Potato Casserole for lunch so I am … Continue reading Mushroom Risotto<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-692","post","type-post","status-publish","format-standard","hentry","category-stuff-i-cook"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p71dzN-ba","jetpack-related-posts":[{"id":423,"url":"https:\/\/www.venividiedi.net\/?p=423","url_meta":{"origin":692,"position":0},"title":"Food, Fireworks, Fifty, Fantastic","author":"certifiedfoodie","date":"December 31, 2015","format":false,"excerpt":"Dave is turning 50. When he got his present a month ago, he was so overjoyed, he said that as soon as his actual birthday comes, we will just chill and drive around his gift with the top down. That was sweet of him but I can't imagine not preparing\u2026","rel":"","context":"In "Fredericksburg"","block_context":{"text":"Fredericksburg","link":"https:\/\/www.venividiedi.net\/?cat=2"},"img":{"alt_text":"This is amaretto cake with Italian cream filling topped with chocolate ganache. I added sparklers and a little Porsche 911 Turbo, his bday car.","src":"https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2015\/12\/image-166-300x225.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":698,"url":"https:\/\/www.venividiedi.net\/?p=698","url_meta":{"origin":692,"position":1},"title":"Beef and Potato Casserole","author":"certifiedfoodie","date":"April 21, 2016","format":"gallery","excerpt":"I've always thought of \"casserole\" as a some sort of cooking container\/apparatus. 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