Baked Mushroom Risotto with Caramelized Onions

This winter has been a pretty mild one for us New Englanders. I mean, with temps in the 40's through all of February it leaves little to complain about (don't get me started on the lack on snow!). But lately I have had trouble shaking the 5:00PM chills that come when the sun starts dropping. Bored with most of what I have been cooking lately for dinners I wanted to switch it up and make a stick to your bones, warm meal. This recipe has been pinned and repinned by lots of people on Pinterest (if you do not have one you are missing out!) It was originally posted on The Kitchn. After on friend posted a successful trial with the recipe I knew I had to make it. Totally worth it, and a big hit with the hubs.

I followed the recipe from The Kitchn, next time I would make several changes. Number 1, vegan shmeagan! I am using what I have on hand, no tofutti! If you need this for your particular diet please make the substitutions necessary for you. For me? I want butter next time! See below for my changes to the original.

PS. Thank you to my husband for the wonderful action shots taken while I was cooking!

Baked Mushroom Risotto with Caramelized Onions
serves 4 to 6

1/2 ounce package dried Porcini mushrooms, finely chopped and lightly rinsed to remove dirt
2 Cups boiling water
2 Tablespoons olive oil or butter
2 medium yellow onions, cut into a small dice (about 1 1/2 cups)
4 cloves garlic, finely minced
1/2 pound Cremini mushrooms, cleaned and sliced
1/2 sprig fresh rosemary, if you are not into this flavor substitute fresh Thyme
1 cup Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1 Tablespoons balsamic vinegar
2 cups vegetable  or chicken broth
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

That's a lot of mushrooms!

Heat the oven to 300°F.

Place the dried mushrooms in a ceramic bowl and pour boiling water over them. Set them aside to steep until needed.

Woo! Look at those onions go! Everyone into the pot!

Heat 2 tablespoons butter in a 3-quart (or larger) Dutch oven over medium heat. If you do not have a dutch oven or stove top safe casserole dish, feel free to use a stock pot and add to a casserole before baking. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes, or until soft and golden.

I am still always amazed when things start like this...

Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Add 1/2 the salt.

....and reduce down to this!

Drain the dried mushrooms and reserve the steeping liquid. Add the mushrooms to the pan and mix in with other mushrooms.  Add the rice and cook, stirring once or twice, for about 5 minutes, or until the rice begins to turn transparent.

Ignore the rosemary here, I would save it for the end next time.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan to deglaze all the wonderful bits sticking to the pan. Stir in the remaining salt and pepper.

Bring to a boil. Add rosemary spring and cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes. (if you are using a separate casserole now is when you want to transfer from the pot).

While the risotto is cooking, use this time to caramelize some onions to top. Recipe below. When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Serve a heaping serving in a shallow bowl with a  pile of caramelized onions, a little extra pepper and salt to taste.

After 35 minutes in the oven you are greeted by this inviting sight! mmm

Caramelized Onions

2 Medium Onions
2 Tablespoons butter, olive oil, or a combination of both
salt and pepper

Slice onions in half from root to top. Slice each half into strips, again root to top. This method helps avoid the creepy looking worm onions that happen with slicing into half moons. In a medium pan add butter, olive oil, or a combination. Heat over medium low heat. When pan is hot add onions. Sprinkle liberally with salt and pepper, and reduce heat to low. Continue cooking for about 20-30 minutes stirring frequently. Your onions should become a medium to dark brown. Try not to eat them all before the risotto is done.

Mushroom and Chicken Orichette

This dish is a staple in our house, some people may turn to cereal on nights they don't want to fuss in the kitchen, I turn to this. It is an easy meal, and there are no end to ways to sub out ingredients for what you have on hand. Use defrosted shrimp in place of chicken, add some spinach, spring vegetables would make a nice prima vera. If you don't have wine or choose not to cook with wine it comes out just as good. The recipe below is based on my measurements, it is not perfect, it even gets better with tweaking. Its an easy recipe to make your own, and impress friends and family!

 

Mushroom and Chicken Orichette
Ingredients
Serves 2

1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)

Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.

Festive Drinks and Merriment

We hosted out Annual Holiday Bash last weekend! Over 30 people RSVP'd! We had promised "Food and General Merriment" on the invite, so we had to deliver. One of my favorite things to make for a large party, or any party really, is Sangria! It is very impressive and so easy to make! Also easy to increase the amount for a crowd!

Red Sangria

1 750mL bottle Carlo Rossi Sangria Wine
1/4 cup peach shnapps or brandy
1/4 cup triple sec
2 Tbsp. lime juice
2 Tbsp. orange juice
1/4 cup sugar
1/2 orange sliced thin
1/2 lime sliced thin
1/2 lemon sliced thin
1 apple (unpeeled) sliced thin
1 bottle ginger ale

Mix all ingredients except gingerale together in a large pitcher and let sit overnight! Serve over ice and top with ginger ale. The fruit in this can be switched out for different seasons. For my summer party I used all the citrus fruits and granny smith apples. For the Holiday I used pears and cranberries. The cranberries added a festive element and looked so pretty!

Drinking sangria while decorating cookies is fun too!

Sausage and Peppers

Tonight starts freezer week! We are kicking this week off the same you would the big game - sausage and pepper sandwiches! Served with the left over arugula salad from date night!

Sausage and Peppers

1 lb sweet italian sausage links (you can mix in hot if you like), sliced into rounds
2-3 cloves garlic, minced
3 medium peppers (I use a mix of red and green), sliced
1 medium onion, sliced
olive oil
1 large can tomato sauce or crushed tomatoes
1 tsp basil
1 tsp oregano
1/4 tsp red pepper flake
1/2 cup red wine

In a skillet or dutch oven heat olive oil over medium heat. Add sausage rounds and cook through. Remove from pan and drain fat (you can use the rendered fat from the sausage here if you like, I try to keep it a bit healthier and drain it). Add 1 Tbsp olive oil and add garlic, peppers, onions, and red pepper flake . When the peppers and onions soften add the wine, let cook off a bit and add tomatoes and spices. Return cooked sausage to the pot and let simmer for 15-20 minutes.

Sausage and peppers is a versatile meal; you can serve it over pasta, with a salad, or on a torpedo roll! This recipe makes about 6-8 servings and freezes very well! 

can you smell how good this looks?