Mushroom Risotto

Before I ever made Risotto, all I heard was how intense and difficult the process was. Once I made it, i had no idea what those people were talking about. Don't get me wrong, this isn't like throwing water and rice in a pot and walking away, but it most certainly is not difficult. The main thing about Risotto is being prepared, especially if you've never made it! All your ingredients should be chopped, warmed up and ready to cook before the rice ever touches the pan.

Now, to be honest, I used a non stick pan and would probably recommend a stainless steel one. Risotto is cooked "low and slow." Low heat, lots of stirring and patience will allow you to create something totally amazing, even if your experience in the kitchen extends no further than microwave Mac and Cheese, I promise!

What you'll need: 

- 1 cup Arborio (or any short grain rice).

- 3 cups chicken broth (used Vegetable if going for vegetarian option). Reserve an extra 1/2 cup in case you need it. 

- 1/2 cup of white wine

- 2 shallots, diced

- 3 garlic cloves, minced

- 1 medium onion, diced

- 1lb Crimini mushrooms, diced 

- 2 tablespoons fresh thyme, chopped

- 2 tablespoons fresh parsley, chopped

- 1/2 cup of freshly grated Parmesan cheese (get the good stuff)

 - 3 tablespoons butter

What to do: 

- Heat the Chicken Broth in a sauce pan, and keep warm over a low heat.

- Heat 1 tablespoon butter in a pan, add in half your shallots, onions and garlic. 

- Over a medium high heat, stir until the onions turn translucent, about 5 minutes.

- Add in your mushrooms and allow to cook until browned. Stirring frequently.

- Season with salt and pepper and half of the herbs, cook through for 1 minute. 

- Set aside. 

- Heat a pan (the same one is recommended) on medium high heat.

- Add in oil, remaining butter, onion, garlic and shallots. 

- Cook through until translucent, about 5 min.

- Add the rice and stir quickly to coat with oil, allow to toast for about 1-2 minutes. 

- Add in the 1/2 cup of wine and allow the rice to cook through and absorb.

- With a ladle, add in 1 cup of the broth and stir until it has absorbed fully into the rice.

- Continue to do this until all of the broth has been absorbed. This should leave your rice creamy and ever so slightly firm. 

- Stir in your mushroom mixture, with the Parmesan cheese. 

- Sprinkle with the rest of the herbs and serve straight off the pan. 

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Caprese Salad with Kale and Walnut Pesto

I'll be honest, I bought too much Kale. But I wasn't about to let it go to waste! So, I made more pesto and used it over one of my absolute favorite fresh salads. As I mentioned in my last post, if you're adamant against using Kale, make Pesto with the typical ingredients of pine nuts and basil. 

What you'll need: 

- 1/2 serving of Kale and Walnut Pesto

- 4-5 pieces of fresh basil

- 8 oz. small mozzarella balls (bocconcini or pearline)

- 5-7 baby tomatoes 

- Parmesan Cheese (optional) 

What to do: 

- Slice the baby tomatoes and mozzarella in half, combine in a salad bowl. 

- Chiffonade your basil and sprinkle over the tomatoes and mozzarella. 

- Drop in a few spoonfuls of the Kale and Walnut Pesto and mix.

- Top with a few shavings of parmesan and enjoy!

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Quick Tip: How to Chiffonade Basil

Don't be intimidated, Chiffonading, as over the top as it sounds, is actually an incredibly simple technique used traditionally for Basil and other leafy greens.  It's easy to master and helps churn out delicious and good looking food (also it's a great way to impress people and make them think you can cook).

Start with washed and dried Basil, about 5-6 pieces so it's easy to roll. Stack on top of each other, with larger leafs underneath. 

Roll up your leaves lengthwise. 

With a sharp knife, begin slicing the roll perpendicularly, creating thin strips. The tighter the roll, the easier it is. Use on salads or in spreads! 

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Kale and Walnut Pesto

Kale is one of those foods that you either love or just haven't cooked properly yet. How can I make such an assumption? Three months ago I would have told you that I hated Kale and was more than ready for this "fad" to be over. 

Boy was I wrong. 

Pesto, typically, is made with pine nuts and basil. So if you're still not a Kale convert, use the same amounts of those ingredients to make the traditional, boring old pesto ;). 

What you'll need: 

- 1 medium bunch of Kale (think about two handfuls). Stems and center ribs removed. Also, I blanched mine to cut down on the bitterness. 

- 3 cloves of garlic.

- 1/4 to 1/3 cup of Parmesan (the good stuff).

- 1/4 cup of toasted walnuts.

- 1/2 cup of olive oil.

- 1 tbs of lemon juice.

- Salt and Pepper to taste. 

What to do: 

- Blanche Kale in boiling water for about 1 min. Drop into ice water to stop the cooking process and retain the integrity of the greens. 

- Dry very well in a kitchen or paper towel. 

- Combine ingredients in food processor, starting with Kale, Garlic, Walnuts, and Parmesan. 

- Pulse until coarsely chopped. 

- Add lemon juice.

- Turn food processor on and pour olive oil until smooth and pureed. 

- For use over pasta, save about a 1/3 cup of pasta water into the Pesto and mix. 

- Mix with your favorite pasta or spread on a piece of crusty bread and enjoy! 

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