Saturday, December 3, 2011

Risotto with Mushrooms, Blue Cheese and Arugula

It is funny why I decide to make things some times.
When I came home from work the other day I did not
have a plan for dinner. I opened the refrigerator
and saw the portobello mushrooms I bought at the
market and thought, "I really should use those
before they go bad." I also noticed that I had
a small brick of blue cheese. HMM, the ideas
started flowing and the end result was ...

Risotto with Portobello Mushrooms, Blue Cheese
and Arugula.

I don't have a specific recipe but what I can
tell you if your going to make this is that
I used about 4 cups of (pre-warmed) vegetable
broth to 1 cup Arborio Rice.

I started by chopping up some onions and
cooking the in a little oil . Then I sliced
my 2 portobello mushrooms and added them to the
pan with the onions. I cooked them for about
4-5 minutes. I added the Arborio Rice and gave
it all a good stir. Then I slowly added
the pre-heated broth a cup at a time while
continuing to stir the risotto. When the
risotto was almost completely cooked I added
in the blue cheese giving it a few minutes
to melt. At the very end I gently folded in
the washed arugula and a dash of salt and pepper.

The Risotto was excellent. It is a heavy dish so
you may want to serve it with a light salad.


Mary said...

This sounds like a fabulous combination of ingredients. I'm sure this risotto is delicious. I'm new to your blog, so I spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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