Sunday night, I stayed up way too late hanging out at the hockey rink following my late (9:30pm) game…that was already running late. Yawn.
Monday night, I stayed up way too late reading because I’ve got one book to finish and my book club book to read all within the next 2 weeks. And, life can make that a challenge.
Tonight, I’m watching the Illini get creamed by Michigan State and I’ve got hockey at 6am tomorrow.
BAD DECISIONS, NICOLE.
I had every intention of making dinner tonight, but we had Moe’s catered in from a drug company today at work and leftovers from that was a far easier option than trying to convince my children that tofu-veggie bowls are delicious. They’ll eat tacos given the chance, every time.
My lazy dinner option allowed for a workout which was nice and as I was showering, the girls helped themselves to my bra drawer. I came out of the shower to find them with my bras on. It’s all on Instagram if you want a laugh. Piper’s expression – it’s everything.
I made a new (vegan) recipe (from Thug Kitchen) on Sunday and I was prepared to embarrass myself with guests, whipping out my DSLR as I photographed my dinner on the floor of my dining room with my indoor lighting set-up. I was going to show them the reality of a low-budget food blogger, but…the meal was a bit of a flop, so I skipped the photography. It wasn’t a recipe worth sharing.
Worth sharing? If you love mushrooms…this recipe. Not vegan, but vegetarian. So much mushroom goodness and contrary to what cooking shows would have you know, risotto is an easy recipe to whip together. A solid choice for a weeknight, even. Rich flavors in this one and perfect for a cold, winter night – enjoy!
Author: Nicole Morrissey
Serves: 4 servings
- 1 oz dried mushrooms
- ½ cup boiling water
- 4 cups low-sodium vegetable broth
- 3 Tbsp butter, divided
- 1 lb fresh mushrooms, sliced
- 1 onion, diced
- black pepper, to taste
- 2 cloves garlic, chopped
- 2 tsp thyme, chopped
- 1 cup dry arborio rice
- ½ cup dry white wine
- ½ cup (2 oz) Parmigiano-Reggiano, grated
- Cover the dried mushrooms with the boiled water and let sit until the mushrooms are tender, about 15 minutes. Chop and reserve any liquid that was not absorbed.
- Place broth in a small sauce pan over low heat; bring to a simmer.
- Meanwhile, melt 2 tablespoons of the butter in a large, deep skillet over medium heat. Once hot and melted, add the fresh mushrooms, onion, and black pepper; saute until the mushrooms turn tender and release their moisture, about 10-15 minutes.
- Add the chopped dried mushrooms, garlic, and thyme; saute until fragrant, about a minute. Add the rice and toast until it starts to turn translucent, about 2 minutes.
- Add the wine, deglaze the bottom of the pan by scraping up the browned bits off the bottom of the pan with a wooden spoon. Mix in the reserved mushroom water and stir constantly unit it has been absorbed into the rice.
- Begin adding the hot broth, ½ cup at a time. Stir often, until liquid is nearly absorbed. Continue adding ½ cup broth at a time and stirring until absorbed.
- Mix in the remaining 1 tablesoon butter and cheese and stir until they have meted.
Serving size: 1½ cups Calories: 414 Fat: 14.0 Carbohydrates: 52.0 Sugar: 3.8 Sodium: 758 Fiber: 5.8 Protein: 18.5 Cholesterol: 35