Our day began like any other, except for the fact that I had a plan. A plan to teach my children to make risotto. Sounds enticing, does it not? As is with most cooking sessions in our house, we follow a simple rule. We don't start cooking until all the ingredients are out and measured and we have read the recipe all the way through. I can't tell you how many meals I have ruined by not reading it through and understanding the process.
We get every ingredient that we will need to make the meal...This is my number one rule and suggestion when trying to teach chidren to cook. Get lots of little glass dishes and before you start have the kids measure everything out. It keeps them busy and engaged and interested and makes it much more fun.
So for this risotto, I adapted a recipe I found several years ago in a cookbook called "Risotto" by Judith Barrett. In Judith's book you will find 100 classic and contemporary recipes for risotto. They are all incredibly easy and she did a great job organizing this cookbook. If you can't find it, there are also some wonderful Risotto recipes online. I like Food Network.com for recipes. They have some great ones and are very current.
Porcini Mushroom Risotto:
1 ounce dried porcini mushrooms
1 cup chopped wild mushrooms ( I usually use cremini, shitake, baby bellas but any will work)
1 tablespoon of olive ol
1/2 cup chopped onion
1/4 cup chopped shallot
2 cups Arborio rice
1 cup white wine
5 cups of lowfat chicken broth or stock
1 lemon
1 tsp lemon zest
3 tablespoons of freshly grates parmesan or locateli romano cheese ( I mixed them if I have them both available)
Salt and Pepper
Directions:
1) Get all your incredients out, measure and place in small dishes so they are ready for each step.
2) Boil 1 cup of water and then pour over the dried porini's. Let this steep for about 15-20 minutes. Drain the porcini's and chop. Reserve the liquid for use in the risotto.
3) Put the chicken broth in a pan and heat. Keep on the stone for use with the risotto. DO NOT BOIL just simmer it.
4) Heat the oil in large pot. Add the onion and shallots and cook the onion until it is transclucent and soft. This should take about 2-3 minutes.
5). Stir in the Arborio rice. You want to coat all the rice grains with the onion mixture and oil. Be careful that you don't brown the rice. If it does start to brown, lower the heat. Cook for 1 minute or so.
5). Pour in the wine. The stirring begins. You want to continue to stir and fold until the liquid is absorbed by the rice. Make sure to stir the bottom of the pan so the rice doesn't stick.
6) After the wine absorbs you will add about 1 cup of heated broth and stir contantly until absorbed. Keep adding broth about a cup at a time until absorbed.
7). Add the porcini, porcini liquid and assorted mushrooms and stir until the porcini liquid is absorbed.
8) Add 1 tablespoon of fresh lemon juice and 1/2 tsp lemon zest.
9). Mae sure the risotto is tender, if not, you may need to add some more broth. Otherwise remove from hat. Stir in approx 1/2 tsp salt and 1/2 tsp pepper.
10) Sprinkle with the cheese and serve immediately.
We served the risotto with a grilled pork tendorloin that was seasoned with salt and pepper and roasted asparagus.
Pour 1 tablespoon of olive oil over asparagus. Sprinkle with salt and pepper. Put in the oven for 5 minutes at 375. Then turn the oven to broil for about 3-4 more minutes.
The meal turned out wondeful! The kids did most of the cooking with my husband and I taking over the stirring from time to time. The kids didn't leave a morsel on their plates. My daughter, who isn't an asparagus fan, said this was her favorite way to eat it.... see they will eat what they think they don't like.. if they are hungry enough.
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