Mushroom Risotto

Believe or not this was the first time I made Risotto. You hear how complicated it is to make and honestly, it scared me off. Then the other day in the supermarket, I see the big container of risotto next to the basmati and I think, “Now honestly, how scary can a little bit of rice be?” So, I buy it and I make it, and I am utterly shocked. Shocked I tell you. It takes the skill level of rice- a- roni. I am not joking. At all. It has all been a lie! But now I know the truth…. I think we will be have a lot of risotto for a while!!
1.5 c. of risotto
4 tbs olive oil divided
1 cup of white wine
4-6 c. of chicken stock (it took me about 5)
1 packaged of mixed mushrooms chopped
1 large or two small shallots finely chopped
1 tbs porcini and truffle oil (optional, you can get at sur la table)
1 tsp tarragon
Salt and pepper to taste
Heat 2 tablespoons of olive oil in a skillet and cook mushrooms and shallots. Once done set them aside.
Heat the other 2 tablespoons of oil. Add risotto to pan and cook for about 3 minutes stirring until rice starts to yellow/brown just a bit.
Add wine and tarragon. Cook over medium low heat until liquid is absorbed. Add 2 cups of the chicken stock. Cook, until that liquid is absorbed (the recipe on the canister indicates to stir constantly. You do want to stir it a bit, but constantly is a bit of an overstatement. However, you do want to stay close, this is not a dish you can leave and come back to check on.) At this point add liquid a cup at a time. Check doneness of rice after 3 cups of stock and check each cup after. Risotto should be firm but not hard. It will be a bit wet.
Once risotto is done add mushrooms back in, drizzle with oil and serve.
One thing I could use suggestions on is reheating the risotto. The next day I went to have some and it was terrible. It was gluey and pasty and the kids ended up getting it for lunch (they thought it was great). I just microwaved it. Any ideas on a better way to heat it?

Wild Rice Salad

My Aunt, god bless her, goes with her husband on these remote camping trips in Alaska. While I imagine lovely, as I have stated before, not my cup of tea. Lucky for me she brings back this great wild rice and I don‘t have to suffer a life without bathrooms to have it. The type she normally gets takes quite some time to cook. The type she brought back this time cooked in much less time. So good. This really came out good and is totally guilt free. If you don’t have the bulgur, brown rice would work. If you don’t have the wild rice, try the wild rice packages, just leave off the seasoning.
1/3 c. bulgur
1/3 c. wild rice
1 celery stalk chopped
2 TBS onion chopped
¼ large cucumber chopped
1 carrot chopped
Juice of one lime
1 TBS olive oil
Salt Pepper
1 tsp dill
Cook bulgur and rice and let cool. Combine and add celery, onion, cucumber and carrot. Mix. In a bowl combine lime, dill and oil. Mix and poor over rice. Salt and Pepper to taste. This doesn’t make a ton, so if you are making this for more than four adults or trying to use it for more than just a side, make double.

Curried Peas

2 c. frozen peas defrosted (don’t boil)
¼ c sour cream
1.5 TBS sweet curry powder
1 tsp lemon
Salt

Mixed together serve chilled.

Cellophane Salad

1 package of cellophane noodles or vermicelli
2 sliced carrots
1 sliced summer squash
½ sliced onion
½ bunch cilantro diced
1 can water chestnuts

Dressing
1/3 c soy sauce
2 TBS sesame oil
Juice of one lime
Mix salad together toss with dressing and serve cold. This would be good with any vegetables you like, snow peas, cabbage, broccoli.