Feeding the soul

So after giving it some great thought I have decided to transition my blog from the randomness of life with the occasional smattering of oddities. Into something of some substance.

I want to share what has become a passion of mine and that is cooking.  I dream that I am the next Julia Childs or Ina Garten but in reality I am a woman with a passion for cooking with a kitchen that wouldn't be featured on Food Network or HGTV.  I don't know when this passion started but it has been with me for as long as I can remember.

The fun part of it all is that my husband will let me experiment with cooking food and thankfully he will eat just about anything (or at least give it his best to try it).

So in this new blog adventure I will share some of my favorites with cooking; both in recipes and the whimsy in the kitchen...



To start I want to show off my pride and joy... my Mushroom Risotto.

Below I will so some images of the steps and stages of the process.  Keep in mind this recipe is not for the faint of heart or who has a lot of distractions.  This dish will keep you stove side for a least 2 hours.

So here goes..

You need to saute about 2 quarts of mushrooms with 2 tbsp of butter you don't want to add to much liquid or the mushrooms will become mushy (I prefer the white button and baby bellas).  Once these have been saute'd remove from the pan and place on the side for addition later.  In the same pan saute one small onion and three stalks of leaks. With the leaks I cut about a half and inch from the root base up about 5 inches where the stalk starts to spread apart.   You will need to saute the onion and leaks in 4 tbsp of butter until tender, salt and pepper to taste.  While this is happening you will want to be heating up in a separate pot about 5 cups of Chicken Stock or Vegetable stock (I prefer Mushroom) for vegetarian recipes.

 You will then add 1 1/2 cups of Aboria rice, this rice is the best for Risotto.  Mix the rice with the onions and leaks then add 1 cup of a dry white wine.  If you don't like the taste of the wine in the bottle you don't need to use it.  I like a dry Chardonnay, it ends up in total being about a cup and half in the pot and a glass for me. :-)  Reduce your heat to low/medium low.

Once the wine has been mostly absorbed you will need to add one cup of simmering chicken stock.  You will repeat this process of adding 1 cup or 1 ladle of stock into the rice.

Just before you add the remainder of your stock you will want to stir in 1 cup of finely grated parmesan cheese and the saute'd mushrooms.  This will transform your risotto to a creamy texture.  Once the parmesan cheese is mixed in add the remaining stock.  I would reduce heat to low or turn off your burner and cover.

Your end result should look like this.  I simply served it with a baked chicken breast and topped with slivers of Parmesan cheese.  It was delicious.

My husband kindly informed me that this was the best meal I had cooked for him in our entire marriage.  I just laughed.

Well I hope you enjoy this recipe as much as I had making it.

There will be more to come as my mind seems to always be creating new recipes, even when I am sleeping.  The notebook on my nightstand is proof alone.

Enjoy!