Mushroom Risotto and Easter

Easter was gorgeous. We started the day with fancy clothes and church and ended it with family and good food. The whole day was sunny and the blossoms were at their fullest peak.

Living in Maryland has been such a treat for this girl from the desert. The fact things just grow without irrigation systems is amazing to me. We ordered some Seedles to help save the bees, and I can’t wait to see wildflowers in our backyard.

Yesterday’s recipes:

Pan Roasted Lemon Chicken

chicken 2

Ingredients:

  • 1 1/4 cups chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 tablespoon olive oil

FOR THE LEMON RUB

  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 8 bone-in, skin-on chicken thighs

Directions:

Preheat oven to 400 degrees F.

Combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.

In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.

Mushroom Risotto
(it’s amazing what some cheese and butter can do to rice!)

Ingredients:

  • 6 cups chicken broth
  • 5 tablespoons olive oil
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine (I used a little wine vinegar mixed with half cup of water and white grape juice)
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

Directions:

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and drizzle with another 2 tablespoons olive oil; cook until soft and tender, about 10-15 minutes depending on how thinly you sliced the mushrooms. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Recipe adapted from here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: