Creamy Mushroom Risotto
A good friend of ours, Sean, came over the other night, and he cooked a fabulous chicken dinner for us.
He put this together when Terry was over at his house a few weeks ago.
Terry loved it so much that Sean kindly volunteered to make it again; this time for the both of us.
It was a chicken breast wrapped in bacon and cooked with tomato sauce and cheese in the oven.
Sounds good, doesn’t it (Sorry no pics).
And it was super delicious!! It was such luxury that someone comes to your house and cooks dinner for you!! I loved it!
Since Sean did not use all the bacon in the package, several strips of bacon stayed in our fridge.
We also ended up with something we usually don’t buy ourselves anymore: (dairy) milk; Sean wanted milk for dinner.
So I came up with the idea of making this risotto to take advantage of these ingredients.
Bacon gives a BIG flavor, so you really don’t need too much. For this risotto that would feed 4 ~6 people I only used two strips of bacon. And you still get plenty bacon flavor.
Be adventurous with mushrooms. You can really enjoy different textures and flavors. I don’t know why, but Asian grocery stores often have a large selection of fresh mushrooms. Don’t be afraid to try ones you’ve never seen before!
For this risotto I used three different types of mushrooms, enoki, bunapi, and king oyster. I found all these at an Asian grocery store in Minneapolis. They are so much fresher than the ones I usually find at regular grocery stores. Remember enoki mushrooms should look white and not brown. If they look dry, stay away!
1/4 quart milk
2 cups cooked rice
1/2 vegetable soup cube
2 slices bacon, cut into small pieces
2 cloves garlic, chopped
1 onion, sliced
canola oil
5 cups various mushrooms (I used 2 cup enoki mushrooms, 2 cups “bunapi”, 1 cup king oyster mushrooms)
1/4 cup white wine
salt
pepper
1/2 cup green onion, chopped
1. In a large pot combine milk, rice, and vegetable cube. Bring heat close to a boil. Turn it down to low heat. (I used a hand blender and blended the whole thing briefly, which gave a nice frostiness to the milk, but this process is an option.)
2. In a large pan cook bacon. Add garlic and onion and cook for a few minutes. Add mushrooms and sautee. Add oil if needed. Salt and pepper. Add white wine. Cook while stirring for a minute or so.
3. Add everything in the pan to the pot. Continue to cook at low heat for 15 minutes or so.
4. Taste and add salt and pepper if needed. Sprinkle green onion.
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クリーミーきのこリゾット
先日友達のショーンがうちに来て夕食を作ってくれました。
テリーが彼の家を訪れていた時に作ってくれた鶏肉料理がすっごく美味しかった、と言ったら、
また作ってくれる、ということで。
いやいや、人に作ってもらう料理って美味しいものですね～（笑）。
鶏の胸肉をベーコンで巻いて、トマトソースとチーズと一緒にオーブンで煮込んだもの、有難くいただきました (コチラでご覧いただけます）。
で、次の日冷蔵庫を見てみたら、普段うちに置いてないようなものが。。。
残ったベーコン、そして、牛乳。
（牛乳は、ショーンが夕食用に飲むのに買ったもの。アメリカ人って、朝食に限らず、ごはんの時には牛乳が欲しい、という人結構います。）
せっかくなので、それを両方使って、こんなリゾットを作ってみました。
ベーコンは、2枚ほど使うだけですが、しっかりコクが出ますね～。
きのこは、先日アジア食料品店で見つけた、えのき、ぶなぴー、そして、エリンギを、たっぷ～り入れました。
クリーミーだけど、重くない美味しいリゾットの出来上がり！！
アメリカ中西部での私たちの普段着二人暮らしの様子を、もう一つのブログAfter Hoursにて綴っています。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
