Mushroom and sun-dried tomato risotto

In my short risotto making history I’m quite successful. And I like very much to brag about it!
It’s not different this time. I’ll say: it’s mouthwatering, delicious and unforgettable. Because it IS!

1 cup arborio rice
3 small red onions (thinly chopped)
2 cloves garlic (chopped)
1/4 cup or more sun dried tomatoes (finely chopped)
1l homemade vegetable stock
2 – 3 dried shiitake mushrooms
100 g (2 cup) white jade mushrooms
1 small pack (50 g) enoki mushrooms
some olive oil (to cover the bottom of the saucepan) and 1 tbsp. butter
fresh thyme
salt &pepper
1/3 cup grated fresh parmesan cheese

Bring vegetable stock to simmer and add shiitake mushrooms. Cook 2-3 minutes. Remove shiitake from the saucepan and cut them finely (get rid of the stems). Heat the olive oil in a large pan over medium heat. Add onion and sauté until golden and caramelized. Add jade mushrooms and sun-dried tomatoes and cook for 5 minutes more – until mushrooms are tender. Add garlic, shiitake, fresh thyme, season with salt and pepper and sauté for few more minutes. Stir in the rice, when the rice changes color from white to translucent (around 2 minutes) add 1 cup of vegetables stock and stir once or twice. There is no need for constant stirring. When almost all the liquid is absorbed repeat the process. Stir now and then – until rice is done (incorporating the broth should take 15 to 20 minutes). At the end, turn off the heat and add enoki mushrooms and parmesan cheese.

Black squid risotto with a heart

700 g fresh squid (clean and chopped)
squid ink (1-2 tsp.)
1 big onion (chopped)
5 cloves garlic (chopped)
some parsley (chopped)
1 cup red wine
1 cup arborio rice
1 tbsp. tomato paste
1 tbsp. capers (chopped)
boiling water
olive oil
salt, pepper

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, sauté until the onion is golden. Add garlic and half of the parsley. Little bit later add squid and sauté on low heat for 20 to 30 minutes until squid is completely cooked. Just before end add wine and let alcohol evaporate. Add tomato paste, rice and some boiling water. When almost all the liquid is absorbed add more water. Repeat the process and stir now and then – until rice is done (incorporating the broth should take 15 to 20 minutes). Two minutes (or so) before end of cooking add squid ink and capers and stir in. Season with salt and pepper. Before serving stir in remaining parsley.

Fennelotto

We are back. More than two weeks of traveling. We ate good and we ate horrible. Whatever, I miss our kitchen. Like always after the diving trip our house is a mess. Diving equipment all around. Something already washed and dried, and oh hoho more things to do. We’ll eat on the couch next two or three days since kitchen table is occupied.

On our way back from Sabang we made a stop in Santa Rosa Mall. And surprise, surprise, we found fennel.  It’s not easy to buy fennel in the Philippines. So it was a quite surprise to find it outside Manila area. Fennel risotto is a perfect meal. And if you use arborio rice there is no need to add cooking cream at the end.

Lunch for two, no leftovers.
I was afraid that we don’t have enough fennel so I added 2 star anise to recipe.

1 bulb fennel
1 medium white onion
1/2 cup uncooked Arborio rice (washed and well drained)
4 cups vegetables stock (more or less)
freshly grated Parmesan cheese (6 tbsp)
some oilve oil
1 tablespoon butter
2 star anise
fresh flat parsley, spring onion
freshly ground black pepper to taste

Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices. Melt butter with olive oil in a heavy-bottomed stock pot over medium heat.

Cook onions until golden, add fennel and star anise and cook until soften. Stir in the rice, when the rice changes color from white to translucent   (around 2 minutes) add 1 cup of vegetables stock, and stir once or twice. There is no need for constant stirring. When almost all the liquid is absorbed repeat the process. Stir now and then until rice is done (incorporating the broth should take 15 to 20 minutes). At the end add parmesan cheese and parsley. Salt and pepper to taste.

oh, yes, vegetable stock. Whatever you have at home is better “than low sodium organic from the can vegetable stock”.

1 really big carrot
1 really big onion
1 celery stick
1 pepper
1 chayote
1 bay leave
2 cloves of garlic
olive oil
2.5 L water
salt

Put everything in a same pot. Cook, after boiling for 30 min.

difficulty level cooking: easy
difficulty level washing dishes: no big deal