Entree or Side: Three Mushroom and Parmesan Risotto

 Three Mushroom and Parmesan Risotto 


Prep Time: 10 minutes
Cook Time: 35 minutes
Skill level: Intermediate-Advanced


What you will need:

6 cups Vegetable broth stock

3 tablespoons olive oil

4 cups Portobello mushrooms, thinly sliced
12-18 pound white mushrooms, thinly sliced
8 whole or sliced chanterelle mushrooms

2 shallots, diced (or white onion cut however you want)

1 1/2 cups Arborio rice

1/2 cup dry white wine (I like chardonnay or German Riesling)

Kosher/rock salt to taste

freshly ground black pepper to taste

4 TBS butter

1/3 cup freshly grated Parmesan cheese (or other sharp cheese you like)

Directions:

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the portobello and white mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Spread whole or sliced chanterelle mushrooms on a baking sheet and lightly salt, bake at 350 for the entire time it takes you to make the risotto. The desired effect is a crispy dried mushroom to add as garnish.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale translucent, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 30 minutes.

Take crispy chanterelles out of the oven and set aside.

Remove from heat, and stir in mushrooms with their liquid, butter, and Parmesan. Season with salt and pepper to taste. Top with crispy chanterelles

Supposted to serve 6 but I divide into 4 portions

Dip: White bean, parmesan, and oven roasted garlic

White bean Dip

What you will need:

Whole head of garlic

16 oz Can of navy white beans

6 Tbs olive oil

1 Tbs sweetener (or sugar)

Salt and pepper to taste

2 tps Cayenne pepper

1 ½ cups Parmesan cheese

½ cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

Cut top and bottom off garlic head; peel off skins and place cloves in tinfoil pouch drizzle with 2 Tbs olive oil season with salt and pepper. Bake for 25 minutes until golden brown and cloves fall apart with fork.

Rinse navy beans with cold water, drain and place in food processor. Add in roasted garlic, drizzle in remaining 4 Tbs olive oil. Add 2 tps cayenne pepper, sweetener and Parmesan cheese. Pulse on high for 3-5 minutes until mostly smooth.

Transfer mixture into casserole dish and mix in most of the cheddar cheese and sprinkle small amount on top. Bake for 10 minutes until top is bubbly

Serve with chips, crackers and cut vegetables. 

Appetizer, Side or Snack: Edamame

This is by far the easiest recipe ever two ingredients, 5 minutes and a microwave. YAY!

Prep time: 30 seconds

Cook time: 3 minutes
Skill level: Beginner (A supervised child could make this)

What you will need:

2 cups Edamame beans (In the pod)

1 Tbs Rock/Kosher salt (or to taste)

Directions:

pour frozen whole beans into microwave safe bowl

sprinkle kosher salt on top

place in microwave with wax paper covering it or a plate

microwave on high for 3 minutes or until beans are hot

Remove wax paper, or plate and serve in cocking bowl or transfer to serving dish and serve HOT!

High in soy protein and low in fat- kids love these too!