Beef Braised in red wine (Boeuf a la mode)

Got this recipe from the book Mastering the Art of French cooking Page 309.




Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,

2 halved garlic cloves
1 Tbsp thyme
2 bay leaves


1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.





Rub the meat with salt & pepper and place it over the vegetables.

Spread the rest of the vegetables and herbs over the meat. Pour the wine,

brandy

and olive oil over the meat.

Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)

Half an hour before cooking, drain the meat on a rack.

Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees

you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients

add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.



This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock

then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside

When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside

for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.


How Cooking Leads to Health Beyond Nutrition:
RECIPE: Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,
2 halved garlic cloves
1 Tbsp thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.
Rub the meat with salt & pepper and place it over the vegetables.
Spread the rest of the vegetables and herbs over the meat. Pour the wine,
brandy
and olive oil over the meat.
Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)
Half an hour before cooking, drain the meat on a rack.
Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees
you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients
add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.
This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock
then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside
When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside
for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.

Brown Butter Brownies

Got this recipe from work! These are the best brownies!

You could do these brownies in a small sheet pan, but how I always bake them is in a brownie pan

2 ½ (1 ¼ cups) Sticks Butter (I use salted Butter)
2 ½ cups Sugar
1 ½ cups Cocoa
2 tsp Vanilla
½ tsp almond extract
1 tsp salt
2 Tbsp. Brewed coffee
4 eggs
2/3 cups flour
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Melt butter in saucepan
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on high heat and cook until solids begin to brown.
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Remove from heat and whisk in sugar &
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cocoa
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and let cool 5-10 minutes. (Set timer to remind you).
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Add extracts,
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coffee,
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salt and mix together

Add eggs, 2 at a time, mix
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Add flour, mix
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Spray brownie pan VERY generously with Pam not stick spray (I also sprinkle a little cocoa in the bottom of each square just to make sure nothing sticks)

Portion 1 heaping scoop per square (should scoop enough for 12 brownies)
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Bake 21-22 minutes @ 350 degrees
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let the brownies cool completely, then cut them out of the pan, and you can serve them as is, or sprinkle powder sugar on them or add frosting. I added peanut butter frosting and Reese’s candy, to make mine EVEN better…
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Recipe

  • 2 ½ (1 ¼ cups) Sticks Butter
  • 2 ½ cups Sugar
  • 1 ½ cups Cocoa
  • 2 tsp Vanilla
  • ½ tsp almond extract
  • 1 tsp salt
  • 2 Tbsp. Brewed coffee
  • 4 eggs
  • 2/3 cups flour
  • Melt butter in saucepan on high heat and cook until solids begin to brown.
  • Remove from heat and whisk in sugar & cocoa and let cool 5-10 minutes. (Set timer to remind you).
  • Add extracts, coffee, salt and mix together
  • Add eggs, 2 at a time, mix
  • Add flour, mix
  • Spray brownie pan VERY generously with Pan not stick spray
  • Portion 1 heaping scoop per square (should scoop enough for 12 brownies)
  • Bake 21-22 minutes @ 350 degrees
  • let the brownies cool completely, then cut them out of the pan, and you can serve them as is, or sprinkle powder sugar on them or add frosting. I added peanut butter frosting and Reese’s candy, to make mine EVEN better…

Jamie Turkey Sandwich

mmmmm I love turkey sandwiches, they are probably my 2nd favorite after BLT sandwich mmm.

So here is how I make a Turkey sammie (as I call a sandwich)

Grab a cast iron skillet and add in about 1-2 tablespoons of butter and turn the burner to medium heat

Melt the butter and coat the bottom of the whole pan with the buttery goodness
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Butter makes everything better (it realty does)
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So once the butter has melted completely in the pan
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add your two slices of bread
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and toast the bread. I just let it go and just check it for darkness every 30-60 seconds
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Once its toasted to your liking, flip the bread and toast the other side. Don’t leave the bread or it will burn (trust me, I know this from experience)

So once your bread is all toasted up and coated in butter. (Best way to toast bread) Turn the burner off, and place the two slices of bread on a plate
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Then grab your stuff that you want to add to your sammie

I added sliced turkey from the deli (gotta be freshly sliced, always the best)
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Also grabbed May-o, yellow mustard, jalapeno and Pickles
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Start by smearing LOTS of may-o on both sides of the toasted bread. I’m always very generous with may-o (As I love it)
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Then add LOTS of yellow mustard! (I LOVE Mustard too)
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Then add the turkey
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Now add the pickles
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Then add jalapeno for some extra kick!
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Now add the top piece of bread to your sandwich
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Smoosh everything together lightly, then cut in half
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and take a big BITE! YUM!
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Delicious!
Now you know how to make a Jamie Sandwich!
Simplythebest
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Recipe

  • Grab a cast iron skillet and add in about 1-2 tablespoons of butter and turn the burner to medium heat
  • Melt the butter and coat the bottom of the whole pan with the buttery goodness
  • Butter makes everything better (it realty does)
  • So once the butter has melted completely in the pan
  • add your two slices of bread
  • and toast the bread. I just let it go and just check it for darkness every 30-60 seconds
  • Once its toasted to your liking, flip the bread and toast the other side. Don’t leave the bread or it will burn (trust me, I know this from experience)
  • So once your bread is all toasted up and coated in butter. (Best way to toast bread) Turn the burner off, and place the two slices of bread on a plate
  • Then grab your stuff that you want to add to your sammie
  • I added sliced turkey from the deli (gotta be freshly sliced, always the best)
  • Also grabbed May-o, yellow mustard, jalapeno and Pickles
  • Start by smearing LOTS of may-o on both sides of the toasted bread. I’m always very generous with may-o (As I love it)
  • Then add LOTS of yellow mustard! (I LOVE Mustard too)
  • Then add the turkey
  • Now add the pickles
  • Then add jalapeno for some extra kick!
  • Now add the top piece of bread to your sandwich
  • Smoosh everything together lightly, then cut in half
  • and take a big BITE! YUM!
  • Delicious!

Oven-Baked Blueberry Pancake

Found this recipe on pinterest! I LOVE Pinterest! It’s my go to place and inspiration for recipes and cooking!

Recipe

1 cup all-purpose flour
3 tablespoons + 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1 large egg
2 tablespoons butter, melted, + 1 tablespoon for pan
1 cup blueberries
Powder sugar, for serving
Maple syrup, for serving

Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,

3 tablespoons granulated sugar,

baking powder, and salt in a bowl.

and whisk everything together.
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Then grab another medium bowl and whisk the milk,

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egg
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and melted butter in

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Then add the milk mixture to the flour mixture

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and whisk it until just combined.
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Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter. DSC_0288-1

Swirl it around so that it coats the bottom of the whole pan.

Then Pour the batter in the hot pan.
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Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
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Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through

Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes
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then dust the top with powder sugar

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and serve up nice and hot with syrup

  • 1 cup all-purpose flour
  • 3 tablespoons + 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted, + 1 tablespoon for pan
  • 1 cup blueberries
  • Powder sugar, for serving
  • Maple syrup, for serving
  • Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,
  • 3 tablespoons granulated sugar, baking powder, and salt in a bowl.
  • and whisk everything together.
  • Then grab another medium bowl and whisk the milk, egg and melted butter in
  • Then add the milk mixture to the flour mixture and whisk it until just combined.
  • Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter.
  • Swirl it around so that it coats the bottom of the whole pan.
  • Then Pour the batter in the hot pan.
  • Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
  • Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through
  • Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes then dust the top with powder sugar
  • and serve up nice and hot with syrup

Pancake Muffins with Sausage

Was looking online one day for a breakfast muffin besides blueberry muffins. So I found these…Recipe

(I tippled this recipe because I made it for a big crowd, so that’s why there are so many sausage links)

1/2 pound breakfast sausage, cooked and cut into small pieces
1 and 1/2 cups milk
4 tablespoons white vinegar
2 cups all-purpose flour
4 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
4 tablespoons butter, melted
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1 teaspoon vanilla
Maple syrup for drizzling
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Pre-heat your oven to 400 degrees.

Cook breakfast sausage
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and cut into small pieces.
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In a bowl combine milk
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with vinegar

and allow it to sit for 5 minutes.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.

Add in eggs, milk, vanilla and melted butter and stir to combine.
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Spray muffin tins with Pam non-stick cooking spray
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Fill each muffin cup 2/3 of the way full.
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place 1 sausage piece in the middle of each muffin cup with the batter
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Bake 15-16 minutes, or until done.

Drizzle with maple syrup and serve up nice and hot
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Recipe

  • 1/2 pound breakfast sausage, cooked and cut into small pieces
  • 1 and 1/2 cups milk
  • 4 tablespoons white vinegar
  • 2 cups all-purpose flour
  • 4 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Maple syrup for drizzling
  • Pre-heat your oven to 400 degrees.
  • Cook breakfast sausage
  • and cut into small pieces.
  • In a bowl combine milk with vinegar and allow it to sit for 5 minutes.
  • In a large bowl sift together flour, sugar, baking powder, baking soda and salt.
  • Add in eggs, milk, vanilla and melted butter and stir to combine.
  • Spray muffin tins with Pam non-stick cooking spray
  • Fill each muffin cup 2/3 of the way full.
  • place 1 sausage piece in the middle of each muffin cup with the batter
  • Bake 15-16 minutes, or until done.
  • Drizzle with maple syrup and serve up nice and hot

Cajun Meatloaf

Gotta Love Pioneer Woman!

Recipe

2 Bell Peppers I used a red, and green one
1 medium yellow Onion, Chopped
Celery (5-6 Ribs), chopped
4 cloves of Garlic, Minced
3 Tablespoons Butter
1 teaspoon Salt
1 Tablespoon Worcestershire
1 teaspoon Black Pepper
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
A Few Shakes Of Hot Sauce (I used Louisiana hot sauce)
2 cups Ketchup, Divided
1/2 cup Milk
1-2 Cups Breadcrumbs
1 pound Lean Ground Beef (92% Lean)
1 pound Ground Pork
2 whole Eggs
2 Tablespoons Honey
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Preheat your oven to 400 degrees.

Chop all of the veggies, into a small dice (peppers, onions, celery).
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Mince the garlic.

Grab a large skillet, or cast iron skillet and heat burner to medium-high heat, melt 3 tablespoons of butter.
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Once the butter begins to start browning, add the veggies and
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I decided to add some Cajun seasoning, So season veggies to taste with Cajun seasoning
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garlic.
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Add about 1 teaspoon salt.

After the veggies have cooked for a few minutes add 1 tablespoon Worcestershire sauce,
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1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.

If you like it spicy add a couple shakes hot sauce.
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Then add ½ cup of ketchup.
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Continue cooking, stirring for a few more minutes.
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Remove from heat.

After allowing the mixture to cool for a couple of minutes, add ½ cup of milk.
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Stir until combined.
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Add 1 cup of breadcrumbs.
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Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
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In a large bowl add the ground beef and pork.
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Whisk 2 eggs and add to the meat.
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Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
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Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)

Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
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In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.
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Slather this sauce over the whole meatloaf.
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I sprinkled Cajun seasoning over the ketchup, honey sauce.
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Place in a 400 degree oven for about 40-50 minutes.
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Let cool for a bit and slice off a piece
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Recipe

  • 2 Bell Peppers I used a red, and green one
  • 1 medium yellow Onion, Chopped
  • Celery (5-6 Ribs), chopped
  • 4 cloves of Garlic, Minced
  • 3 Tablespoons Butter
  • 1 teaspoon Salt
  • 1 Tablespoon Worcestershire
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Cayenne Pepper
  • A Few Shakes Of Hot Sauce
  • 2 cups Ketchup, Divided
  • 1/2 cup Milk
  • 1-2 Cups Breadcrumbs
  • 1 pound Lean Ground Beef (92% Lean)
  • 1 pound Ground Pork
  • 2 whole Eggs
  • 2 Tablespoons Honey
  • Preheat your oven to 400 degrees.
  • Chop all of the veggies, into a small dice (peppers, onions, celery). Mince the garlic.
  • Grab a large skillet, or cast iron skillet and heat burner to medium-high heat, melt 3 tablespoons of butter.
  • Once the butter begins to start browning, add the veggies and
  • I decided to add some Cajun seasoning, So season veggies to taste with Cajun seasoning garlic.
  • Add about 1 teaspoon salt.
  • After the vegges have cooked for a few minutes add 1 tablespoon Worcestershire sauce,
  • 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.
  • If you like it spicy add a couple shakes hot sauce.
  • Then add ½ cup of ketchup.
  • Continue cooking, stirring for a few more minutes.
  • Remove from heat.
  • After allowing the mixture to cool for a couple of minutes, add ½ cup of milk. Stir until combined.
  • Add 1 cup of breadcrumbs.Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
  • In a large bowl add the ground beef and pork.
  • Whisk 2 eggs and add to the meat.
  • Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
  • Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)
  • Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick. In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.
  • Slather this sauce over the whole meatloaf.
  • I sprinkled Cajun seasoning over the ketchup, honey sauce.
  • Place in a 400 degree oven for about 40-50 minutes.
  • Let cool for a bit and slice off a piece

Risotto with Mushrooms

I always wanted to make Risotto. Well I’ve made it before in culinary school, but that was forever ago…So this was the 1st time I made it since the 1st time I made it…So it’s pretty easy, just like Roux, it requires a lot of stirring to make it perfect!

Recipe here

6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base (LOVE this stuff)

(1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium yellow onion, finely chopped
1/2 lb. crimini mushrooms, wiped clean and sliced thinly
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2 cups Arborio Rice
1/2 cup dry white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
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In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
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In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
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Add the onion and sauté until translucent, about 5-7 minutes.
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Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
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Stir in the rice and cook,
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stirring, until the grains are hot and coated with oil, a few minutes
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Add the wine
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and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time,
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stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.

Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
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Taste and season with salt and pepper.
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Spoon the risotto into bowls and serve immediately. Serves 4 to 6.
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Recipe

  • 6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base
  • (1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 lb. crimini mushrooms, wiped clean and sliced thinly
  • 2 cups Arborio Rice
  • 1/2 cup dry white wine
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
  • In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
  • Add the onion and sauté until translucent, about 5-7 minutes.
  • Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
  • Stir in the rice and cook, stirring, until the grains are hot and coated with oil, a few minutes
  • Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  • Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.
  • Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
  • Taste and season with salt and pepper.
  • Spoon the risotto into bowls and serve immediately. Serves 4 to 6.