Sunday, July 17, 2011

Today's lunch !

This is what i had today : risotto with mushrooms chicken & bacon, salad with pequillos red pepper & goat cheese, a great Bourgogne white wine. Then some meringues made by dh with coffee. All i can say is that all was really yummy. I worked out at the gym for an hour, so i deserved a good meal, right? LOL

Salad with goat cheese & red pepper

Mushroom risotto with chicken & bacon

Vanilla & chocolate meringues, only with the white of the eggs and sugar.

Here is the recipe of the mushroom risotto i google translated. The chicken was added when i cooked mushrooms with butter and garlic, then added the cream. The secret of the risotto is the rice, Arborio is a good italian brand. And do not leave the risotto alone in the kitchen, it's like a kid, you have to watch it all the time and add the broth to it when the liquid is almost gone in the pan.

An easy recipe to enjoy your favorite mushrooms.
For 4 persons :
250 g arborio rice risotto special (it is found in all supermarkets)
300 g mushrooms of your choice (chanterelles, porcini, mushrooms Paris)
2 cubes vegetable bouillon
1 onion or 2 shallots
10 cl white wine + 3 tablespoons
15 cl cream
100 g freshly grated Parmesan cheese
a clove of garlic
a knob of butter
a tablespoon of olive oil
3 sprigs of parsley
Salt and pepper
Preparation time: 5 minutes
Cooking time: 30 minutes
Waiting: 0 min
Total time: 35 minutes

1/Prepare the mushrooms. Pass them under running water, dry them and expand them into large pieces. Melt a knob of butter and fry theminced garlic for 2 minutes. Add the mushrooms (and chicken / bacon) and let cook about 3 minutes, adding parsley washed and chopped at the end. Add 3 tablespoonsof white wine and cook 2 minutes until reduced. Add the cream and mix. Add salt and pepper and set aside.
2/Boil a liter of water in which you dilute the stock cubes.
In a skillet, heat the olive oil to make it brown the chopped onion for 3 minutes.Add the rice and let it cook and stir 2 minutes until slightly transparent. Add 10cl of white wine (1 / 2 glass).
3/ Add 10 cl of white wine (1 / 2 glass) and once it is aborbé by the rice, add a ladle of broth and stir. Once the broth is absorbed, add another ladle, and so on until all the broth (about 20 minutes).
4/Add half the parmesan and mushrooms, wait 2 minutes and stir briskly.
5/Serve hot with remaining Parmesan.

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