Wednesday, December 02, 2009

Mmmmm....Mushroom Risotto from Gorgeously Green

Oh, how I love my Gorgeously Green! Creating a healthier lifestyle is so easy, chic and fun with Sophie's terrific site, and her book is amazing!

Since we're focusing on foodie choices for weddings, I had to share the Mushroom Risotto recipe from the Gorgeously Green Diet -- not only is it perfect for your fall or winter weddings, it can be a fabulous part of your getting-fit-for-the-dress healthy regimen.

Here's the announcement from the Gorgeously Green site:

December is Mega-Giveaway Month at Gorgeously Green. We are giving away dozens of our favorite products that we showcased in 2009. Cosmetics, shoes, clothes, luxury skincare and more, is all for the winning. The giveaway will change every day and a new winner will also be announced daily. Simply visit Gorgeously Green, check out the Daily Giveaway and enter a short comment to WIN! And be sure to tell all your friends...

This is one of my favorite recipes for this time of year from THE GORGEOUSLY GREEN DIET. Mushrooms are in season, so go wild.

Remember when you’re making your holiday gift lists, making-your-own is the Greenest way to go. I’m crazy busy with canning, pickling and making jellies and jam. Despite a couple of mishaps, I’ve pretty much got the hang of it. Now for the fun part: labels and decorating the jars. What gifts are you making this year?

Mushroom Risotto
I love to serve this risotto with a fresh bowl of arugula leaves dressed with olive oil and lemon juice.

1 package mixed dried mushrooms or 2 cups of fresh mixed mushrooms (chanterelles, porcini, and shitake are perfect).
About 1 quart vegetable or chicken stock
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
4 celery stalks, finely chopped
1 3/4 cups risotto rice
2 wineglasses white wine
1 tbsp butter
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Put the mushrooms in a measuring glass and cover with 2 cups of hot water. Set aside.

Pour stock into a medium saucepan and heat gently. Keep warm over low heat.

In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes, until softened. Add the rice, turn up the heat, and stir until the rice looks translucent. Add the wine and stir until almost evaporated.

Now you are ready to add your first ladle of stock (you never leave a risotto—it needs to be nursed!). Keep stirring as you add more and more stock, waiting until each addition is absorbed until you add the next ladle. After 15 minutes, taste to see if the rice is cooked; if it needs a little more time, add a ladleful of the water that mushrooms have been soaking in. The risotto is cooked when the rice is slightly al dente. Take it off the heat and stir in the mushrooms and butter. Season with salt and pepper to taste, spoon into bowls, and top with a generous dusting of cheese.

Serves 4 to 6