Though not looking nice, is tasty!
Today, I write, I am eating my lunch at my desk, and it is like ray of sunshine in the day. Here at work, much is not happening, and there are no windows. It is quickly to make you sad. But, Madame Ilyana says always, there is food! This is what I am eating, from leftovers of last night. It is Mushroom and Leek Risotto.
2 leeks, cleaned and chopped
1/2 lb mushrooms, stemmed, cleaned, and sliced
1/2 tsp paprika
1 tsp fresh thyme
pinch nutmeg
2 tbs lemon juice
1 cup white wine
1 cup aborio or sushi rice
plenty of vegetable stock
1/2 cup grates parmesan cheese
1/4 cup crumbled mild blue cheese, like Cashel or Danish blue
Saute the leeks in olive oil, until they are soft. Then you add the rice, and it to is to be fried, for two minutes. Wine is poured into the pan, and the lemon juice. Stir this over medium-low heat.
There is secret to risotto. It is this - that you must add the liquids slowly! Do not let all your liquids go at once! I use the half-cup, and pour in, then stir until is thick and not any longer juicy. Then, I add some more.
So that is what is done. Add the spices, then slowly the vegetable stock, stirring all the time, always. In another pan, after twenty minutes of the stirring, fry mushrooms in olive oil and butter, so they are soft and the liquid is evaporated. A very hot pan is used here! Add the mushrooms to the rice, and keep stirring.
You will taste it, many times, and when the rice is soft and plump, it is done. Remove from heat and stir in the cheese, until they are melted through, and serve with pieces of bread you must tear with your hands! When done, this will looks like gooey yellow sludge, but trust madame ilyana - I tell you, is very good.
Tonight we will have great snow. Maybe there will not be work tomorrow, and I will make of the chili, which is old Bratslatvian recipe of my mother.
2 leeks, cleaned and chopped
1/2 lb mushrooms, stemmed, cleaned, and sliced
1/2 tsp paprika
1 tsp fresh thyme
pinch nutmeg
2 tbs lemon juice
1 cup white wine
1 cup aborio or sushi rice
plenty of vegetable stock
1/2 cup grates parmesan cheese
1/4 cup crumbled mild blue cheese, like Cashel or Danish blue
Saute the leeks in olive oil, until they are soft. Then you add the rice, and it to is to be fried, for two minutes. Wine is poured into the pan, and the lemon juice. Stir this over medium-low heat.
There is secret to risotto. It is this - that you must add the liquids slowly! Do not let all your liquids go at once! I use the half-cup, and pour in, then stir until is thick and not any longer juicy. Then, I add some more.
So that is what is done. Add the spices, then slowly the vegetable stock, stirring all the time, always. In another pan, after twenty minutes of the stirring, fry mushrooms in olive oil and butter, so they are soft and the liquid is evaporated. A very hot pan is used here! Add the mushrooms to the rice, and keep stirring.
You will taste it, many times, and when the rice is soft and plump, it is done. Remove from heat and stir in the cheese, until they are melted through, and serve with pieces of bread you must tear with your hands! When done, this will looks like gooey yellow sludge, but trust madame ilyana - I tell you, is very good.
Tonight we will have great snow. Maybe there will not be work tomorrow, and I will make of the chili, which is old Bratslatvian recipe of my mother.