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Month: February 2017

Triple Mushroom and Truffle Risotto

Triple Mushroom and Truffle Risotto

Triple mushroom and truffle risotto is my contribution to Final FantaFeast February, being hosted by Pixelated Provisions.  This month’s Fandom Foodies theme is all about the Final Fantasy video game.  So full disclosure here – I haven’t actually played Final Fantasy.  However, my husband is hooked on Final Fantasy XV, which is the most recent of the Final Fantasy series.  I watch sometimes as he plays, peeking over my I-Pad as I watch the latest episode of Top Chef, and have thought it looks interesting.  But not interesting enough for me to put down the I-Pad or the latest book I’m reading.

I am, however, fascinated by the role food plays in the game.  One of the characters, Ignis, is the chef for the group and throughout the game, players can unlock various recipes, as well as go to the market, and forage for food.  Uh yeah – that’s an awesome part of the game as far as I’m concerned. When Fandom Foodies put out the schedule of themes for this year and I saw Final FantaFeast February, I immediately started looking for the foods that Ignis cooks in the game.  And when I saw Triple Truffle Risotto, there was no going back.

So the top image is from the game and the bottom is my triple mushroom and truffle recipe.  Since I didn’t have access to funguar, alstrooms, and Saxham rice (all the ingredients to make the dish in the game), I opted to go with a mix of mushrooms for the triple part, as well as some truffle oil and truffle cheese.  I would have gone full out triple truffle, but $21 for truffle salt at Trader Joe’s was a bit out of even my this-food-is-for-my-blog-cost comfort zone.  I love the combination of mushrooms though – some maitakes, some oyster mushrooms, and some creminis.  Feel free to substitute out any combination of mushrooms here – this would be lovely with chanterelles when they are in season, as well as morels, and so on.

Risotto takes a bit of time to make – I usually schedule about an hour from start to finish, as I like to baby it along.  A long slow simmer of the rice and stock is the key to a lush creamy risotto.  I also tossed in a cipollini onion – and honestly, if you can find these in your market, I encourage you to use one to make this dish.  Cipollinis become caramel rich when they are cooked (and even better – when they are cooked in butter), making them a perfect complement to the mushrooms.

triple mushroom truffle risotto

triple mushroom truffle risotto

triple mushroom truffle risotto

I think my triple mushroom and truffle recipe would do Ignis proud.

Triple Mushroom and Truffle Risotto

Ingredients

    For the mushrooms
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 1/2 teaspoon salt
  • 3 types of mushrooms, chopped. (About 2 cups of mushrooms, total)
  • 1/4 cup white wine or dry Vermouth
  • For the risotto
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 1 cup arborio rice
  • 1/4 cup white wine or dry Vermouth
  • 5 cups vegetable or chicken stock
  • 1/2 teaspoon salt
  • 1/4 - 1/2 cup truffle cheese, grated (or Parmesan or Asiago cheese)
  • Truffle oil to finish

Instructions

    For the mushrooms
  1. In a small saucepan, melt 2 tablespoons of butter. Add the diced onion and saute until the onions are soft and translucent. Add the mushrooms and saute for a minute. Add the white wine or dry Vermouth and salt, and saute until all the liquid has cooked off. Set aside.
  2. For the risotto
  3. In a small saucepan, bring the vegetable or chicken stock to a simmer. Leave simmering.
  4. Meanwhile, melt two tablespoons of butter in a medium saucepan. Add the onions and cook until they are soft and translucent. Add the Arborio rice and cook for a minute, stirring frequently. Add the white wine or dry Vermouth and stir until it is incorporated in the rice/onion mixture.
  5. Add the simmering stock, 1 cup at a time. Cook on a low simmer between each addition until the stock is mostly absorbed. This will take anywhere from 30 - 45 minutes. Continue to do this until all the stock is used and the risotto is al dente. Take off the heat and add the cheese and salt. Stir to incorporate. Add a dash of truffle oil.
  6. Portion into bowls and top each bowl with the mushroom mix. Enjoy!
  7. Serves 4
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This recipe is linked to Meatless Monday, hosted by Deborah (Confessions of a Mother Runner) and Sarah (A Whisk and Two Wands).  Take a look at the great recipes being linked!

Confessions of a Mother Runner

 

 

 

 

 

It’s also hanging out with some other really wonderful recipes on #CookBlogShare at EasyPeasieFoodie.

Hijacked By Twins
Grapefruit Whiskey Sour with Star Anise

Grapefruit Whiskey Sour with Star Anise

A grapefruit whiskey sour with star anise is a lovely way to start the month of February.  After all, it can be a bit gloomy this time of year anyway, so why not indulge in something light and citrus-y?  Whiskey sours were my first cocktail drink – I can’t recall exactly why it was that I liked them, other than they were a pretty straight forward cocktail to order at a restaurant or a bar.  This was many years ago – well before – well, before Google, for one.   I’m pretty sure I would order them because my ex liked them (talk about being original).  Had I had Google, I might have discovered gin and tonics much earlier, or the glorious Sazarec or Negronis…but I digress.  I loved the whiskey sour as much as I loved Beringer’s White Zinfandel and as much as I loved mochas.  (Right – didn’t know what to order for wine, so stayed with the cheap pink stuff.  Didn’t know what to order for espresso drinks, so stayed with what my friend, Laura, ordered – sense a pattern here?).

But back to the grapefruit whiskey sour with star anise.  I’ve definitely branched out in my tastes for cocktails, wine and coffee.  Every now and then, though, I like to go back to a classic.  In this case, the sour comes from grapefruit juice and a hint of sweet comes through in the brown sugar anise simple syrup.  If you are adventurous, try a bit of the simple syrup in a shot of whiskey – it tastes like root beer and will get you singing Bruce Springsteen’s “I’m on Fire” in the kitchen at the top of your lungs in no time.  Wait – is that just me?

Star anise has become my new spice obsession.  I love the lovely little seed pods and they smell so good!  They are a great compliment to the whiskey and grapefruit in this cocktail.

Grapefruit Whiskey Sour with Star Anise

Grapefruit Whiskey Sour with Star Anise

Grapefruit Whiskey Sour with Star Anise

Grapefruit Whiskey Sour with Star Anise

Ingredients

    Grapefruit Whiskey Sour with Star Anise
  • 1 ounce whiskey or bourbon
  • juice from one grapefruit
  • 1/2 ounce star anise infused brown sugar simple syrup
  • Star Anise Infused Brown Sugar Simple Syrup
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 3 star anise pods

Instructions

  1. Combine all the ingredients for the cocktail and stir. Serve on the rocks over ice.
  2. Star Anise Infused Brown Sugar Simple Syrup
  3. Combine all the ingredients in a small saucepan and bring to a simmer. Once all the sugar is dissolved, pour into a small jar and set aside to cool. Once cool, refrigerate. Let the star anise infuse overnight for the strongest flavor.
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Baby Kale Salad with Bitter Blood Orange Vinaigrette

Baby Kale Salad with Bitter Blood Orange Vinaigrette

Did I promise no more blood orange recipes?  I hope not – though I really do think this baby kale salad with bitter blood orange vinaigrette is my absolute last recipe with blood oranges until next year.  Maybe.

Regardless, if you happen to have blood oranges on hand that need a purpose, one of the easiest things to do with them is to salt preserve them.  Blood oranges impart the salt brine with a lovely rose hue.  The salted blood oranges themselves are more subtle than a lemon and infuse a salty-citrus flavor to a dish.  Just a quick salted citrus tutorial: take your blood orange (or lemon or other citrus) and make cuts to quarter the orange.  Don’t cut all the way through – you’ll want to leave the orange attached at the bottom.  Fan your orange out and add salt.  Gather the orange up around the salt.  In a pint jar, layer about 1/2 inch of salt at the bottom.  Add your salted orange and push down with the end of a wooden spoon.  Add another layer of salt and then do the same with another orange.  Add another layer of salt and another orange if you can.  Layer with salt at the top.  If you don’t have quite enough salt/juice to cover the top blood orange, you can add a bit of filtered water to top off.   Let the salted blood oranges hang out in the fridge for about a month, shaking occasionally to distribute the salt.

Isn’t it pretty?  Once you have your salted citrus, you can make baby kale salad with bitter blood orange vinaigrette.  The bitter part comes from the use of bitters.  If you happen to have even more blood oranges on hand and have about two weeks to wait, Kelly Bakes has a beautiful recipe for bitter orange bitters.  I used some of the blood oranges from the windfall at the start of January to make these bitters – they aren’t fully infused yet, but I used just a bit of them for baby kale salad with bitter blood orange vinaigrette and it was heavenly!  The vinaigrette is both salty and tangy – a perfect counterpoint for baby kale.  You can most definitely use store bought orange bitters to achieve the same effect.

baby kale salad with bitter blood orange vinaigrette

baby kale salad with bitter blood orange vinaigrette

Baby Kale Salad with Bitter Blood Orange Vinaigrette

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white vinegar or white wine vinegar
  • 1 tablespoon finely chopped salt preserved blood orange
  • 1 teaspoon orange or blood orange bitters
  • 1 package baby kale

Instructions

  1. Combine the olive oil, vinegar, salt preserved blood orange, and bitters in a small jar with a tight fitting lid. Tighten the lid and shake vigorously to combine.
  2. Dress the baby kale with the vinaigrette and enjoy!
  3. Serves four - six
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