Wednesday, we ate a potpie that I had made previously and froze. That was good and filling, but this Thursday, I tried something new and it became another of my favorite meals! The mushroom steaks were delicious and but the risotto was my favorite! The texture and flavor were awesome combinations in this dish!
Sweet Corn Risotto
Yield: 6 – 8 Servings
Total Time: 45 minutes
Ingredients:
3 tablespoons unsalted butter
1 tablespoons olive oil
2 garlic cloves, minced
1 small onion, chopped
2 ears fresh sweet corn, cut off cob
1 cups arborio rice
½ cup sauvignon blanc wine
3-4 cups chicken stock
¼ cup Romano cheese (parmesan), grated
2 tablespoons minced parsley
1 tablespoon butter
salt and pepper to taste
Directions:
In a large heavy bottomed pot, over medium-high heat butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add onion and cook till soft.
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. It is important to add the next cup only after all of the last has been absorbed in order to make the starch form a nice sauce. The risotto is done when the rice is tender (begin tasting after 12 minutes).
Stir in the cheese, parsley and butter. Season with salt and pepper and serve immediately!
Marinated Portobello Mushroom “Steak”
Ingredients:
2 Portobello Mushroom Caps (3-4 oz. mushroom cap)
4 Tbsp. Olive Oil
2 tsp. Fresh Garlic (minced)
2/3 tsp. Basil
2/3 tsp. Oregano
2/3 tsp. Thyme
1/2 tsp. Rosemary
Directions:
Measure Oil and Seasonings, Mix, and Marinate
Measure your olive oil and seasonings, and pour into a microwave-safe cup.
Heat the oil and seasonings for about 20-25 seconds in the microwave. This is to warm up the oil and draw out the seasoning flavors. Cover and set the oil aside, in room temperature, for approximately 6 hours. Once every couple hours, microwave the oil/seasonings for 20-25 seconds. I find this to be a lot of work and not completely necessary to do for such an extended period of time.
Set the mushroom out a couple hours ahead of time so it can get to room temperature.
Prepare and Marinate Mushroom
Remove mushroom stalk.
Place the mushroom cap in a bowl, smooth side up.
Brush a very small amount of the oil onto the smooth side of the mushroom cap.
Turn mushroom upside down (smooth side down/gill side up).
Pour the remaining oil and seasonings into the cup-shaped mushroom cap.
Allow to marinate for approximately 20-30 minutes.
Broil or Grill
Place the mushroom, smooth side down, into your broiler.
Broil for approximately 4-5 minutes. Keep a close watch on it to avoid burning.
Remove from broiler. Once the mushroom comes out of the broiler, it won’t stay hot for long, so be ready to eat immediately.
Patrick experimented by putting the finished mushroom and cooking it a little in a pan. He preferred this crispiness to the mushroom.
Roasted Parmesan Green Beans
Skinnytaste.com
Ingredients:
- 12 oz green beans, trimmed (make sure they are dry)
- 2 tsp olive oil
- kosher salt + fresh cracked pepper to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp shredded parmesan
Directions:
Preheat the oven to 425°F. (Line a baking sheet with aluminum for easy clean-up.)
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
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