Broth

Portobello Mushroom & Herb Risotto

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Portobello Mushroom Risotto

 

 

 

 

 

 

I cannot believe I have never attempted a Risotto in this house before. After watching the show Chopped on the Food Network and learning what definitely not to do I set out to make my own. It is in fact super easy and while it takes a bit of time to make it is totally worth it!. This can be a meal in itself or serve it up as a very filling side dish. Either way you will have leftovers if you are cooking for just two people.

Ingredients:

  • 6 Cups Chicken Broth (I used low sodium, No MSG)
  • 1 ½ cups Arborio Rice
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Medium Shallot (finely chopped)
  • 1 Garlic Clove (minced)
  • 1 Tbsp Olive Oil
  • 1 Tsp White Truffle Oil
  • 2 Tsp Pepper
  • 3 Medium – Large Portobello Mushrooms (chopped)
  • ½  Cup Dry White Wine
  • 2 Tbsp Fresh Thyme Leaves (if you use dried Thyme use 1 Tbsp)
  • ¼ Cup Italian Parsley (chopped)
  • ¼ Cup Chives (chopped)
  • 5 Tbsp Freshly Grated Parmesan Cheese

How To:

  1. In a pot bring your broth to a boil and set it aside.
  2. In a skillet, melt 2 Tbsp of butter then toss in your mushrooms.
  3. Drizzle the truffle oil over the mushrooms while they cook.
  4. Add in the pepper and thyme and combine. Allow the mushrooms to cook down for about 3-4 minutes. Set aside and cover.
  5. In a large pot melt the remaining butter with the olive oil. Add in the shallots and garlic and allow them to cook until golden.
  6. Add the rice and combine until the rice takes on a golden color as well.
  7. Pour in the wine and allow it to cook down.
  8. Add in 1 large ladle of broth and stir. Reduce the heat to medium. Once the liquid is cooked down add in another ladle of broth. (I had to add another ladle in every 3-4 minutes so keep the pot of broth close by)
  9. Continue stirring occasionally and adding the broth in in increments until all the broth is used.
  10. This process should take 20 – 30 minutes. By the end your rice will be perfectly soft and cooked.
  11. Once the rice is ready, add the cooked mushrooms with all their juices, parsley, chives and Parmesan, stir to combine.
  12. I served ours with some fresh chives and Parmesan on top but this is optional.

Basa in a Ginger & Basil Infused Broth

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Last night after watching some Top Chef Canada I was inspired. The contestants were each given a country and they had to cook up a meal with inspiration from each specific country. I was obviously not on this show but I decided to play along. I chose Thailand since I had a lot of the right ingredients sitting in my fridge already along with the defrosted Basa fish. What turned out was this lovely Basa with a ginger and basil infused broth.

This was super easy and quick to make and made for a nice flavorful dinner. 🙂

Ingredients:

  • 2 Basa Filets (defrosted if frozen)
  • 4 Fresh Basil Leaves
  • Juice from 1/2 a Lime
  • 2 Tbsp Fresh Ginger (minced)
  • 2 Cloves of Garlic (minced)
  • 3 Tbsp Soy Sauce
  • 2 Tsp Sesame Seed Oil (optional)
  • White Pepper (to taste)
  • Sesame Seeds and Chopped Green Onions for garnish.

How To:

1) Rinse your fish and place into a greased glass baking dish.

2) Combine all the above ingredients besides the garnish into a mortar & pestle. Grind the ingredients together to allow the flavors to combine.

3) Pour the sauce onto your fish and let it sit for about an hour to allow for it to marinate a bit.

4) Heat your oven to 500F. (I drizzled 2 Tsp of sesame seed oil over the fish at this point as well) Place our fish in the center of the oven and let it broil for 10 – 15 mins depending how thick your fish is.

5) Remove and garnish.

I used the broth that turned out as a sauce for our rice and it was lovely.

** Quick note: If you are ever marinating food in a glass baking dish in your fridge make sure you take it out at least 30 minutes before you pop it in the oven. If you do not let the glass come to roof temperature it can shatter in the oven due to the extreme temperature difference**

Yes, I learned this the hard way years ago.