Mushroom Risotto

I prepared this for most parties as it was a favorite ~ it was a nice compliment to the seared pork loin and sugared snap peas that were served beside this dish. The earthy color is great for the contrast!

¼ cup Extra Virgin olive oil

1 large Vidalia onion, minced

2 T. chopped garlic

1 cup Arborio rice

1 c. California sherry

3 c. Chicken stock

1 pound cremini mushrooms, sliced

1 pound shitake mushrooms , sliced

½ c. grated pecorino Romano, Locatelli brand

1 stick butter

nutmeg & sour cream for garnish

1. Sauté the onion and garlic in the oil in a medium saucepan with 3” side until soft then add the rice and cook for another 2 minutes, coating the rice with the oil.

2. Add 2 c. of the chicken stock and the sherry and cook to allow the rice to absorb the stock. Keep adding the remaining liquid as the rice mixture dries. You want the rice to cook to a chewy stage, almost al dente. This entire process takes about 30 minutes.

3. Add the mushrooms and cook on a very low heat, not to burn the rice mixture. Add the butter and cheese. Serves 4.

Serve with dollops of sour cream and a dusting of fresh ground nutmeg.

++++++++++++

I am so excited to have this opportunity to bring snippets of culinary wisdom, Chefing tricks, kitchen stories and recipes to our wonderful community! Since this is the beginning of our journey together … please allow me to introduce myself to everyone in the Baltimore area!

My name is Carole and I have been in love with cooking ever since I can remember! My first cookbook was given to me when I was 10 years old by my Aunt and the pages with Stuffed Peppers and Meatloaf with Stewed Tomato Topping are stained and dog-eared from constant use as a kid! My Mother allowed me to actually begin my cooking adventure when I was 12 … times were more innocent then and trusting! I had fun preparing McCormick Bag and Season for pot roasts, Hamburger Helper (a brand new concept!), La Choy Chicken Chow Mein and my own simple dishes such as Stuffed Cabbage Leaves or Spaghetti & Meat Sauce, of course, accompanied by my attempt at garlic bread and a fresh crisp salad with Good Seasons Italian dressing! My Mother was working now and I took care of meals and our “gourmet” school lunches (another story for later!) The one thing I remember most about growing up and cooking – my Mother always encouraged me to try outside the box and ate all my dishes, which I know may not have always been so great to taste!

I lived for seeing my Nana’s new Bon Appetit magazines and the Betty Crocker Menu Cards that came in the mail every month, being diligently placed in the provided index box. And my weekend gig as a twelve year old dishwasher (again, times were different then!)… the excitement of working around the bustling kitchen was a dream come true!

Next Month: Life as a Chef in Training and at the CIA!