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Showing posts from December, 2011

#67 The Case of Mushroom Risotto

I f I'm  admitting to a fondness for rice, I must also fess up to a passion for Italian food. I have no Italian heritage (great friend Gina does) but I consider Italian the finest of world cuisines. Mushroom Risotto 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced (or an equivalent amount of minced onion) 1 stalk celery, chopped 3 teaspoons olive oil (plus 1 tablespoon for sautéing the mushrooms) 2/3 cup Arborio rice 1/6 cup white wine 1/2 cup dried, assorted mushrooms 1/8 teaspoon turmeric 1/8 cup chopped, fresh thyme 2 cups white mushrooms, sliced 1/6 cup grated Parmesan (or Pine Nut Parmesan for vegan option) salt pepper 4 sprigs fresh thyme to garnish Prepare a bouillon with the water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots and celery in the olive oil for 2 min. Add the rice and sauté for 5 min. Add the wine and stir until it's nearly absorbed. Add the

#66 The Case of Olive Oil and Balsamic Vinegar Vinaigrette

D ecember is here! Don't these tomatoes in their containers look like Christmas balls? Olive Oil and Balsamic Vinegar Vinaigrette 3 tablespoons balsamic vinegar 2 tablespoons olive oil salt pepper Whisk or shake together the balsamic vinegar, olive oil and salt and pepper to taste.   Serves 4.   ♥ Becki