Mushroom Risotto and Thy/ime

I don't know if I've ever made something as good as the risotto I made tonight. Seriously. I followed a recipe from Giada Delaurentis from the Food Network, and adapted it for what I had and wanted to use. It was so good, I ate every morsel...Buddy Boy was kinda mad because I didn't save anything for him!

Ready to change your life? This is how to make Mushroom Risotto.

Ingredients
1 tablespoon unsalted butter
1 teaspoon olive oil
1/2 cup finely diced onion
4 white mushrooms-finely chopped----this almost breaks my heart! I love sliced mushrooms!
1 small clove of garlic, minced
1/2 cup arborio rice
1/8 cup white wine (I used cheap-o chardonay!)
2 cups chicken broth, warmed (I used 2 chicken and herb bouillon cubes and 2 cups water)

1. In a large saute pan, melt butter and then add the olive oil. Mix and add the onion pieces and cook until they're tender over a medium heat.
2. Add the mushrooms and garlic and cook until they are all tender and the liquid is mostly absorbed again in the mushrooms.
3. Add the rice and mix. Let it heat up and toast for about 2 minutes.
4. Add the wine and mix well. Cook until the wine is absorbed in the mixture. Add 1 cup of the broth and cook about 10 minutes or until the broth is absorbed.
5. Add the last cup of broth. It's going to look like a soupy mess, but I promise the rice will absorb almost all of the liquid. It will probably take at least 15 minutes or so.

**edit** I just realized I left out the cheese that Giada said to put in her recipe. However, I don't think this version needs it. She added Parmesan cheese and that would give it a saltier/sharper taste, but really, the way I made it was fantastic. I guess it couldn't hurt to add a little Pecorino Romano or Parmesan if you try it and think it needs a little more, but I don't think it needs it.**

This is the most creamy and delicious rice I've ever had. It is simple for the most part, but you have to stir it regularly. It's not a leave-it kind of dish, but it is so worth the effort!

With this, I made a baked pork chop. You know me, simple seasonings with it. My fall back herb for chicken and pork chops is rosemary, but I've been wanting to try thyme. It was a good change! It's not quite as woody as rosemary and there's no worrying about the stems when you use just dried thyme. If you're not a rosemary fan, I recommend trying thyme instead. It's very good!


Now, just so you don't think I'm a horrible slacker and I left you hanging for a few days, I did write a blog the other day about some bad ass macaroni and the easiness of real gravy, but it never actually posted. It was a gem, too. I'll have to work up the recipe and re-write the blog later...maybe tomorrow night when I don't have homework and taxes to do by midnight!

Happy cooking, y'all!

Amy