Wednesday, August 6, 2008

Wild Mushroom and Broccoli Risotto

Packaged pre-spiced turkey tenderloin is a relatively cheap way to get some lean protein. There were some words I couldn't readily pronounce, but there were also a lot of just plain food ingredients. Plus, I ran into Randy in the produce section and he suggested them as fairly tasty...

Randy is a smart guy.

Plus it lent itself to the addition of Sriracha.

And then I got to cook, fairly intensely for a Wednesday night, by making a wild mushroom and broccoli risotto.

No cheese. My bad. Made up for it with creamy butter.

1 medium red onion, diced
4 large cloves of garlic, minced
Olive oil
3 cups wild mushrooms, sliced
1 cup risotto
1 cup white wine
1 box chicken stock, in pot warm on stove
1 large head broccoli, chopped and lightly steamed
1 T butter
salt and pepper

1. Saute the onion and garlic over medium high heat until just starting to turn translucent.
2. Add the mushrooms, salt and pepper, and cook over medium high heat until the mushrooms have given up most of their liquid (10-12 minutes).
3. Add the risotto dry and stir through for 1 minute.
4. Add the wine and stir until absorbed.
5. Add the stock, 1 or 2 ladles at a time, stirring constantly, until each addition of liquid has been absorbed.
6. Somewhere after 15-18 minutes, when you've added liquid between 6 and 8 times, the risotto is likely close to ready. Check by tasting it...really. If it's still to crunchy, keep adding and stirring. Test after each ladle is absorbed from here on out.
7. Steam broccoli. I nuked for two minutes covered with plastic in a bowl. Whatever gets you hot, crisp tender, bright green broccoli.
8. Add the broccoli and the butter to the risotto, remove from heat and stir through. Serve hot.

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