ElizabethB
Legendary Member
@MypinchofItaly
Your Red Wine Risotto Recipe inspired me to share this with you.
Please forgive me - it was a "wing it" recipe so my portions and measures are not exact.
We have a camp on the Toledo Bend Reservoir - a man made reservoir that borders west Louisiana and east Teas.
We spent the 4th of July weekend there with my Step Son, Daughter In Law, 2 teenaged grandchildren and SS's cousin. Saturday Cousin "fried" a turkey in a Big Easy oil less fryer. I reserved the carcass with the meat clinging to the bones.
Sunday I put the carcass in a large pot with onions, celery, carrots, fresh thyme and sage. I added a lot of water and 2 TBSPS. Better Than Bouillon Chicken Base for extra flavor. I suppose it is a broth/stock hybrid since I used both the bones and the meat. I simmered the mess until the meat fell off of the bones and removed the carcass. Simmered it more until it reduced to 1/3 of the original volume. Strained out the veggies and reserved the stock.
Since we were a large group I used 2 1/2 cups of Arborio Rice. I had a 1 ounce package of dried Morell mushrooms and some fresh Cremini mushrooms. I rinsed the sand off of 1/4 to 1/3 oz. of the Morells and reconstituted them in some of the stock. Drain through a fine mesh sieve lined with a paper coffee filter. Reserve the liquid. Chopped the mushrooms and thinly sliced some Cremini mushrooms. They were on the small side so I think I used 4 or 5.
The soaking liquid was added back to the stock and kept warm on a low heat.
In 2 tbsp. EVOO and 4 tbsp. butter (really like butter) I sautéed a chopped medium onion and 1 clove garlic smashed and minced. Added the rice, stirring constantly until the grains were translucent with a white dot in the middle. Added 1 cup dry white wine. Stirred until the wine was absorbed. I began adding the stock a cup at a time, stirring frequently until each cup was fully absorbed. About 2/3 of the way through the process I added both the reconstituted and the fresh mushrooms. More stock.
I like a very soft, creamy Risotto.
I did not season until the end. The turkey was well seasoned and the chicken base is a little on the salty side so I did not need to add much.
Since I wanted the mushrooms to be the star I did not add Parmesan.
My Hubby has had Risotto before but never this version. The rest of the crew had never heard of Risotto. They ate every bit of what I thought was a very large pot of Risotto.
I was an extremely
!
We are going back to the camp this weekend for the Labor Day holiday. I have received calls from SS, DIL and the Grands - "Mimi please make some of that weird rice for us."
The best compliment a cook can get.
Hope you enjoy.
BTW - Dried Morells are sometimes difficult to find. Dried Porcini mushrooms would be a good substitute. I use dried mushrooms because even when available fresh wild mushrooms are expensive and do not keep well. The dried mushrooms have an intense flavor and keep for a long time in my pantry.
Your Red Wine Risotto Recipe inspired me to share this with you.
Please forgive me - it was a "wing it" recipe so my portions and measures are not exact.
We have a camp on the Toledo Bend Reservoir - a man made reservoir that borders west Louisiana and east Teas.
We spent the 4th of July weekend there with my Step Son, Daughter In Law, 2 teenaged grandchildren and SS's cousin. Saturday Cousin "fried" a turkey in a Big Easy oil less fryer. I reserved the carcass with the meat clinging to the bones.
Sunday I put the carcass in a large pot with onions, celery, carrots, fresh thyme and sage. I added a lot of water and 2 TBSPS. Better Than Bouillon Chicken Base for extra flavor. I suppose it is a broth/stock hybrid since I used both the bones and the meat. I simmered the mess until the meat fell off of the bones and removed the carcass. Simmered it more until it reduced to 1/3 of the original volume. Strained out the veggies and reserved the stock.
Since we were a large group I used 2 1/2 cups of Arborio Rice. I had a 1 ounce package of dried Morell mushrooms and some fresh Cremini mushrooms. I rinsed the sand off of 1/4 to 1/3 oz. of the Morells and reconstituted them in some of the stock. Drain through a fine mesh sieve lined with a paper coffee filter. Reserve the liquid. Chopped the mushrooms and thinly sliced some Cremini mushrooms. They were on the small side so I think I used 4 or 5.
The soaking liquid was added back to the stock and kept warm on a low heat.
In 2 tbsp. EVOO and 4 tbsp. butter (really like butter) I sautéed a chopped medium onion and 1 clove garlic smashed and minced. Added the rice, stirring constantly until the grains were translucent with a white dot in the middle. Added 1 cup dry white wine. Stirred until the wine was absorbed. I began adding the stock a cup at a time, stirring frequently until each cup was fully absorbed. About 2/3 of the way through the process I added both the reconstituted and the fresh mushrooms. More stock.
I like a very soft, creamy Risotto.
I did not season until the end. The turkey was well seasoned and the chicken base is a little on the salty side so I did not need to add much.
Since I wanted the mushrooms to be the star I did not add Parmesan.
My Hubby has had Risotto before but never this version. The rest of the crew had never heard of Risotto. They ate every bit of what I thought was a very large pot of Risotto.
I was an extremely
!We are going back to the camp this weekend for the Labor Day holiday. I have received calls from SS, DIL and the Grands - "Mimi please make some of that weird rice for us."
The best compliment a cook can get.
Hope you enjoy.
BTW - Dried Morells are sometimes difficult to find. Dried Porcini mushrooms would be a good substitute. I use dried mushrooms because even when available fresh wild mushrooms are expensive and do not keep well. The dried mushrooms have an intense flavor and keep for a long time in my pantry.
And thank you for having shared it with me, it makes me very happy.
