From a 90’s bombshell to a modern day icon… Pamela Anderson has always captivated us! And as my friend @spicygelato once said… a true Canadian treasure!
Here’s my version of Pamela’s mushroom risotto from cookbook, “I Love You”. Can I just say I am IN LOVE with the name and aesthetic of this book💓 Like she said… mushrooms really are beautiful. Isn’t that the case with most things in life? Enjoy!
Ingredients:
4 cups mushroom, sliced
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried thyme
1/2 teaspoon salt
3 cups vegetable stock
3 cups water
Salt
3 tablespoons olive oil
1 small onion, finely diced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon butter
Black pepper
Parmesan cheese
Instructions:
1. Melt olive oil and butter in a large skillet over medium heat.
2. Add mushrooms and cook for 6-7 minutes, stirring once or twice. Add salt and thyme around the 5 minute mark.
3. In a medium saucepan, bring chicken stock and water to a simmer. Add salt to taste.
4. Heat a large pot over medium heat. Add olive oil, onion and salt and cook about 4 minutes, until softened.
5. Stir in rice and cook for a few minutes until lightly toasted and fragrant.
6. Pour in wine and cook until evaporated.
Add about 1/2 cup of stock to rice and cook for about 5 minutes, until liquid is absorbed. Stir frequently.
7. Continue adding half a cup of stock at a time, letting the rice absorb all the liquid after each addition and stirring frequently to prevent sticking. The risotto is done when the rice is tender.
8. Remove risotto from heat. Stir in mushrooms and final 1/2 cup of stock and butter. Let rest for 2-3 minutes, then stir vigorously until creamy.
9. Add salt and pepper and top with grated parmesan cheese.
#risotto #rice #homecooking #pamelaanderson #recipe