This mushroom risotto recipe is absolutely creamy delicious, and flexible!!
I used baby bella mushrooms but you can use whatever type you desire. You can make this just rice and add a little saffron or baby peas. The variations are endless!
Pictured I added cooked asparagus at the end.
Mushroom risotto
Ingredients;
8oz fresh baby bella mushrooms, cleaned and sliced 7 cups chicken stock, low sodium ¼ cup extra virgin olive oil
1 med onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 TBLS fresh sage, chopped
5 TBLS butter
1/2 cup Parmesan cheese
Directions;
Sauté the mushrooms until slightly browned and set aside.
Heat the chicken stock to a simmer.
In a large saucepan heat the oil and sauté the onion and garlic until slightly translucent.
Add the rice and stir. Add the wine and stir until most of the liquid is gone.
Add the hot stock a ladleful at a time, gently stirring the liquid after each addition stirring and adding to keep a layer of liquid above the rice.
After about 15-20 minutes the rice should be just slightly firm.
It’s important to keep an eye on the rice at this point, it can easily over cook so that the grains become long and jagged looking.
Add the mushrooms and sage while stirring.
Remove from the heat and stir in the butter, cheese and the
cooked/drained asparagus if you chose to add them to the recipe.
Taste and add salt and pepper if needed.
Stir gently and serve immediately.
These Baking powder – buttermilk biscuits are a breakfast classic.
Baking-powder buttermilk biscuits
Using a food processor is easy but you can also use a mixer.
Served with your favorite jam, so light and tasty!
They only take a few minutes to put together.
Baking-powder buttermilk biscuits prepped
Ingredients;
2 cups all purpose flour, unbleached preferred
3 TSP baking powder
1/2 TSP salt
1/2 cup Crisco shortening OR make it 1/4 each unsalted butter
1 cup cold buttermilk (see my “making buttermilk” recipe to make your own)
Directions;
Preheat oven to 450.
In a food processor place all the dry ingredients. Pulse a few times to mix. Then add the shortening mixing until the mixture looks like large crumbs.
Slowly add the milk into the processor until the dough forms a ball.
Roll out dough on a floured surface about 1/2″ thick.
Cut 2″ round biscuits and place them on a cookie sheet, preferably lined with parchment paper.
Bake for 10-12 minutes until lightly brown and serve warm.
This yogurt, fruit and honey parfait is an excellent choice for a light breakfast, brunch or just as a snack.
Make it in any individual serving size glass you like.
I made this in a mason jar but feel free to change it into a fluted champagne glass or any clear glass you find appealing.
Yogurt fruit and honey parfait
It’s unlikely you’ll have leftovers!
Directions;
I used bran flakes, layered with vanilla Greek zero sugar yogurt, fresh blueberries and drizzled with local honey.
You can change the bran to any cereal or granola, any yogurt flavor and fruit to whatever pleases you.
