Asparagus & Mushroom Risotto

Risotto is one of those things that when you think about eating it, you might say... I'll only order that in a restaurant, that's "restaurant food" it's too difficult and time consuming to make. Well, you guys know me by now and I'm not gonna lie to you...that's true and not true.

The reality is, risotto happens to be one of the easiest things to make. It's doesn't require a

huge skill level in the kitchen and just about anyone can make it. It also isn't as time consuming as you might think. It takes about 25 minutes, no more than you would normally be taking to make a dinner.... so here's the deal...although you can't just leave the risotto on the cooktop and walk away, you don't have to stand there constantly and stir it to death! You gotta pay attention to it, and you'll even have enough time to prepare other things while you're allowing it to cook

. As long as you get the basic concept of it which is, to allow the risotto to absorb a little broth at a time until it reaches a creamy consistency, you've got it!

Mushroom & Asparagus  Risotto

1 ½ Cups Arborio Rice

6 Cups Chicken Broth

3 Tablespoons Olive Oil

½-1 Pound of Mushrooms (Assorted- it’s up to you!)

1 Bunch of Asparagus (the tips only) 

½ Cup Dry White Wine

4 Tablespoons Butter

2 Tablespoons Cream
Salt & White Pepper to taste

1/3 Cup Freshly Grated Parmesan Cheese

• In a saucepan, bring the broth to a simmer- leave on the stove simmering
• In another large sauce pan over medium high heat, add the olive oil and stir in the mushrooms & asparagus– allow to sweat for about 3-5 minutes
• Remove from pan set aside
• In that same saucepan with the remaining juices from the mushrooms & leek, add Arborio Rice, slowly begin to combine wine and stir the rice constantly until the wine is completely absorbed.
• Then begin adding chicken broth ½ a cup at a time. Stir constantly until the broth is absorbed fully and repeat until you use all of the chicken broth. This should take approx. 15-20 minutes
• Remove from heat and add butter, mushrooms & leek with their liquid , cream & the parmesan cheese.

** sidenote**

Types of Mushrooms that you can use: Portobello, White, Shitake, Crimni, Button- For this recipe I think a combo of Portobello & White Mushrooms will be best, although Shitake is pretty darn good too!

What is Arborio Rice? Arborio rice is a variety of short-grained rice that’s used primarily for making risotto. It is always prepared al dente, or slightly firm to the bite.

It is super important to just keep your eye on the risotto, especially once you start getting closer to the stock being fully absorbed… if you don’t you might get some scorching of the rice on the bottom of your pan.

Do not add more ladels of stock before all of it has been mostly absorbed.

And finally… risotto turns really gummy if you let it sit for too long! It should be served right away. Should you want to reheat it if this happens, just add a little stock and heat and stir it until the stock gets reabsorbed and the risotto is creamy again!

Things you can use to accompany with Risotto are: Shrimp or Calamari, Roasted Chicken, Veal Medallions, Pumpkin, Squash, Peas, Prosciutto... I could go on an on....

Please feel free to leave any comments or ideas of your own! If you have any other recipes or stories that you'd like to share with me, please forward them to michelle@foodfromthehearttv.com

Manga Manga Artichoke Bruschetta!!!!

Red ripe tomatoes, tangy artichokes, fresh creamy mozzarella, big bright green flavorful bunches of basil, deep dark tangy balsamic, rich robust nutty olive oil.... ummm YES! YES! YES!!!! These delectable words that I write are all describing none other than one of my favorites... Bruschetta!

I was with my husband Juan Carlos what seems like years and years ago on our honeymoon and we asked our taxi driver to take us to one of his favorite places in the city to eat... so he drove and talked and talked and used those fabulous animated gestures that naturally only an italian taxi driver trying to "a-speak-a-de-english-a" could only do... at one point removing both hands from the steering wheel and flailing them in the air to accurately describe what was to be one of the best lunches I've ever had!

We got there and from the outside there were men sitting on crates in front of this little door that had an opening that was so narrow I'm sure now in my post baby days I would surely have to turn sideways to fit in... followed by a teeny tiny set of stairs that led to what looked like a basement! I remember looking back at Juan thinking... we can't possibly eat here, this looks... well... how do I say... not like a restaurant... but Juan reassured me and reminded me that our animated taxi driver said "you will a-like-a dis and to manga manga!!!"

So we sat down and barely understanding an

ything that the big mama who was taking our order said to us (which I'm sure went both ways) she only said.... "I take care-a you!"

And boy, did she!

It was one of the most delicious meals to date that I've ever had and I don't know that even if I tried I'd ever be able to find it again! One of the first things we started with was an artichoke bruschetta... I'm not sure if it was the tomatoes, artichokes, the balsamic vinegar or the crispy bread that absorbed all of the juices and managed to still stay crunchy.... or maybe it was just Italy! But... ever since then I've been in search of artichoke bruschetta and have been unable to find it... Here's my recipe for it! It's a basic staple Italian Appetizer and sure to please your friends and family when you're entertaining... or just a nice snack to have on your own. You can also get so creative and add grilled butterfli

ed shrimp, goat cheese, pine nuts and well just about anything! It's fresh, it's crispy, tangy and I just love it! I hope you will too!

This is one of my favorites... it really is different and delicious!

ARTICHOKE BRUSCHETTA

Ingredients:

· 1 French Baguette or Italian Loaf of Bread

· 1 cup drained, canned artichoke hearts, chopped

· 1 cup chopped, seeded, fresh tomato

· ½ cup diced roasted red peppers

· 1/4 cup finely chopped onion

· 5-6 big leaves of basil chiffonnade

· 3 cloves garlic minced

· 3 tablespoons olive oil

· 2 tablespoons balsamic vinegar

· 1/2 teaspoon ground black pepper

· Fresh mozzarella small diced

Directions:

1. Heat oven to 350 degrees. With a serrated knife , cut off ends from bread and reserve for another use. Slice remaining bread crosswi

se into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet; drizzle with olive oil and bake for 10 minutes or until lightly toasted.

2.In medium bowl,combine artichoke hearts, tomato, red peppers, onion, garlic, olive oil, basil, vinegar, cheese and pepper.

3. Divide artichoke/tomato mixture among toasted bread and spread to cover surface. Drizzle any liquid remaining in bowl over bruschetta. Arrange bruschetta on platter and serve.