Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 1 hr
INGREDIENTS
9 ½ tablespoons butter - divided
1 ½ pounds fresh wild mushrooms - sliced ¼” thick
7 cups chicken broth
1 tablespoon extra-virgin olive oil
¾ cup leek - finely chopped white and pale green parts only
1 ¼ cups Arborio rice
¼ cup dry white wine
¼ cup dry white vermouth
¼ cup grated Parmesan cheese plus additional for serving
INSTRUCTIONS
1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 6 to 8 minutes. Transfer mushrooms to medium bowl.
2. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
3. Melt remaining 1 ½ tablespoons of butter with the olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
4. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add ¾ cup warm chicken broth; stir until almost all broth is absorbed. Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed before adding more.
5. The rice will be done when the rice is tender but still firm to bite and risotto is creamy. Stir in ¼ cups of grated Parmesan cheese and the sautéed mushrooms. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.