Impress your Valentine and drop some #panties or #boxers without breaking the bank. This creamy wild mushroom risotto is rich, luxurious, and surprisingly budget-friendly. Perfect for a romantic night in, because great food doesn’t have to cost a fortune. Who’s making this for date night?
#ValentinesDinner #DinnerOnADime #BudgetGourmet #RomanticMeals #RisottoLove #ShrimpLovers #EasyGourmet #HomeCooking #DateNightDinner #FoodieFavorites #pantydropper #boxerdropper #valentinesday
1 Comment
Wild Mushroom Risotto
Ingredients:
2 TBSP butter
2 TBSP EVO
1 ½ cups sweet onions (small dice)
2 shallots, small dice
1 cup cooked mushrooms or rehydrated mushrooms, chopped (I used rehydrated chanterelles and porcini from Melissa’s )
10 oz risotto (arborio) rice ( I use Riso di Molinella from Italy)
¼ cup marsala wine
½ cup white wine
1 cup mushroom stock
1 tsp hot sauce
½ tsp crushed red pepper flakes
2 TBSP roasted garlic, smashed
2 TBSP fresh oregano, no stems
1 cup lobster or mushroom stock
1 cup mushroom or lobster stock
¼ cup parmesan, grated
1 to 1 ½ cups mushroom or lobster stock
½ cup parmesan, grated
kosher salt and ground black pepper to season
Method:
Put the first set of ingredients into a large saute pan and cook a little bit and then add the rice and toast it up a bit. Then add the marsala and white wine and put a lid on it and cook off the wines. Then add the first stock and cook off a bit.
Now add the stock and seasoning and herbs and mix all together and then add the other addition of stock and cover and cook until it gets absorbed.
Add another cup of stock and ¼ cup of parmesan and cover and cook off for a bit.
Now add the final amounts of stock and parm and cover and cook until all liquid is absorbed.
Remove from heat and stir and adjust for seasoning and enjoy. Garnish as you wish.