It's the last Sunday of the year and #SundaySupper is celebrating with Reflections and Resolutions. I've been thinking hard about my resolutions for 2014 but personally and for the blog. One thing I want to do in 2014 is to move my blog to WordPress. It's scary but I think it's time.
Another blog resolution is to be more involved in social media. This means I not only want to share my own posts more often, I want to share other food bloggers posts more as well. I have a ton of other goals and resolutions as well but you'll have to wait until next year to see how they are coming along!
One thing I have been doing every year is making a list on my birthday of things I want to accomplish throughout the year. Since my birthday is in the summer, I'm about halfway through. I figured the best way to end 2013 was to check one of these off the list. The one I've really been wanting to make is risotto. I have never made it and have always wanted to and I just happened upon a recipe in Cooking Light so I knew it was perfect.
The recipe was actually for a mushroom risotto which I thought would be really good. It had several types of mushrooms, wine, and the rice/pasta for the risotto. It took a while to make but was actually a very simple recipe. I loved how it turned out! The pasta was surprisingly firm and full of amazing flavor. I figured cooking it for so long it would be starchy and mushy but it wasn't at all! This was the perfect meal to serve along side a salad and call it a day. I can't wait to try another type of risotto next time!
Mushroom Risotto (adapted from Cooking Light: November 2013)
2 T. olive oil
½ c. dry red wine
5 c. chicken broth
½ c. dried porcini mushrooms (½ oz)
1 small onion, minced
3 c. mushrooms, thinly sliced
1 ½ c. Arborio rice or Orzo pasta
7 garlic cloves, minced
2 oz. Parmesan cheese, grated
1 t. kosher salt
1 t. black pepper
1 T. fresh sage, chopped
1 T. fresh parsley, chopped
1. Bring 1 ½ c. chicken broth to a boil. Add in porcini. Let stand for 30 minutes. Drain in a colander over a bowl to catch the liquid.
2. Combine the porcini soaked liquid along with the remaining chicken broth. Bring to a simmer in a saucepan. Reduce heat and keep warm.
3. Heat a large skillet over medium heat. Add the olive to the skillet and add in the onions. Saute for 5 minutes or until tender. Stir in the mushrooms and cook for an additional 5 minutes. Stir in the porcini.
4. Add in the rice or pasta and saute for 1 minute, stirring constantly. Add in the red wine and cook for 1 minute or until liquid is absorbed. Stir in 1 cup of chicken broth. Cook for 3 minutes or until liquid is nearly absorbed.
5. Add the remaining broth 1 cup at a time, stirring constantly until the liquid is gone before adding more broth. Reserve ⅓ cup of broth for later.
6. Remove the skillet from heat and add in ⅓ cup of reserved broth, Parmesan cheese, salt, pepper, sage, and parsley. Spoon into bowls and garnish with additional Parmesan cheese and sage.