Recipes
ANTHONY'S GRILLED MUSHROOM TOASTED RISOTTO
Anthony's Grilled Mushroom Toasted Risotto
I. Love. Mushrooms. Every type of mushroom, be it chanterelles, shiitake, black trumpet, portabella, porcini or oyster. I’m okay with button or cremini mushrooms, but only as a very, very last resort. They always taste bland and leave me feeling like I forgot something.
I also love Jamie Oliver which is where the inspiration for this recipe came from. I love the fact he has his own garden and even raises his own chickens. Something I’ve been doing the last year or two. Well, not the chickens. I needed to make this because a.) the mushrooms I got at Whole Foods last week are starting to dry out and 2.) I needed lunch for today. It’s tweaked a good bit, some things are taken out (I don’t have any more wine to cook with. In fact I never buy wine because I can’t stand to drink it. I just use what people give as gifts :) and some things are added in like bleu cheese. I realize it might seem odd to have a little bleu chees in a risotto dish like this, but to me the slight tang offsets the meaty texture of the mushrooms nicely. I’m actually quite proud of this because Beckers actually like it! My Becky tasted and LIKE mushrooms! If nothing else I call that an accomplishment! UPDATE: This this is just as good reheated in the microwave. I had it with a little spinach salad with bleu cheese and a simple balsamic vinaigrette. Oh, and I (on a whim) poured some of the dressing over the risotto… sweet banana that was good! I can’t wait to get home and eat it again! --Recipe from litl developer Anthony
I also love Jamie Oliver which is where the inspiration for this recipe came from. I love the fact he has his own garden and even raises his own chickens. Something I’ve been doing the last year or two. Well, not the chickens. I needed to make this because a.) the mushrooms I got at Whole Foods last week are starting to dry out and 2.) I needed lunch for today. It’s tweaked a good bit, some things are taken out (I don’t have any more wine to cook with. In fact I never buy wine because I can’t stand to drink it. I just use what people give as gifts :) and some things are added in like bleu cheese. I realize it might seem odd to have a little bleu chees in a risotto dish like this, but to me the slight tang offsets the meaty texture of the mushrooms nicely. I’m actually quite proud of this because Beckers actually like it! My Becky tasted and LIKE mushrooms! If nothing else I call that an accomplishment! UPDATE: This this is just as good reheated in the microwave. I had it with a little spinach salad with bleu cheese and a simple balsamic vinaigrette. Oh, and I (on a whim) poured some of the dressing over the risotto… sweet banana that was good! I can’t wait to get home and eat it again! --Recipe from litl developer Anthony
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