Mushroom Wine Risotto

Lately we have been eating out at our favorite Indian restaurants quite often. That might be a reason that while at home, I felt like cooking something (still spicy), but something rather non-Indian.

Sathya and Elizabeth of The Baker & The Curry Maker are hosting their Risotto Relay this month. This was when I realized, Gosh, I haven't made risotto in decades (I am 25, so I am not quite sure how this fact contributes to the credibility of my statement ;-)

Anyway, Tompa thought it was a great idea, I had all the necessary ingredients in the house, so I went for it... Aaaaah was that finger-licking gooooood ;-) So spicy, fragrant, herby ....

MUSHROOM WINE RISOTTO:

prep time: 1 hour
serves: 4

• 1 handful dried mushrooms
• 600 ml broth
• 100 ml white wine
• 3 tbsp oil
• 1 onion
• 2 cloves garlic
• 1 fresh red chili
• 100 g fresh mushrooms
• 250 g rice (I used Jasmine)
• 1 tbsp dried oregano *
  
• 1 tbsp dried basil *
  
• 1 tbsp dried marjoram *
• black pepper to taste
  
• salt to taste

* Note: I, of course, substituted all the herbs for 3 tbsp Herb de Provence.

Soak the mushrooms in boiling water for 20 minutes. Strain and squeeze all the water out of them. Keep the soaking water. Slice the mushrooms finely.
Meantime, chop the onions, chili and garlic. Slice the fresh mushrooms.
Heat the oil in a wok (I like wok, because things stir-fry uno problemo) and brown the onions, chili and garlic. Add the mushrooms and sprinkle a bit of salt on top (mushrooms will release their liquid). Add the dried mushrooms, herbs and sauté for about 3 minutes.
Meantime, bring the broth to boil and keep it hot.
Add the rice to the mushroom mix. Stir well, so all the rice grains are well coated. (If you´re using wok, transfer the whole mixture to the normal pan at this point).

Now, add the wine. After it sizzles out, add the mushroom water (about 1/2 cup). Now, add the hot broth, 1/2 cup at a time. When absorbed, add another 1/2 cup. Continue until the risotto is nice and creamy (and rice is soft and done).

Adjust the taste with salt and black pepper and serve sprinkled with grated parmesan cheese if you like (I don't).

(oh, on the pic above, I threw in 1/2 cup frozen peas towards the end. Just for the color).

Aglio Olio e Pickled Jalapeno

To be completely honest, I am not always up for pasta dishes. For one simple irrelevant fact that they usually come with rich heavy cream, cheese or meat sauce. That is it for eating out. As for home cooking, this is a different story. Tompa is the chef when it comes to cooking pasta (hope you all have tried his awsomely awsome mushroom red wine sauce). But now that he is gone to Japan and I am sitting here, jealously alone, I became all of a sudden, pasta-homesick.

Not having much to do, but being lazy enough to go to the store, I decided to go for the simplest, but delish Italian Classic :

AGLIO OLIO e PICKLED JALAPENO:
(Garlic Oil And ...)

spice ladder: ***

prep time: 15 minutes
serves: 1 lonely soul

• pasta of your choice
• 3 garlic cloves
• olive oil
• 2 pickled jalapeno peppers
• salt

Cook the pasta according to the instructions (you want it Al Dente, meaning "just done", not soggy and not raw). Slice the garlic and chop the jalapenos (with some liquid, too, no need to squeeze it out). In a wok, heat the olive oil (be generous, that s all you re getting pretty much, plain pasta with flavored oil) and roast the jalapenos together with the garlic. Add salt and once ready, toss it all with pasta. Super easy, super quick.

(I usually add chopped seasonal veggie, like this time it was zucchini).

Here are some tips on how to enrich the basic sauce:

1. Use chopped seasonal veggies (like I did on the pic above), such as brocolli florets, zucchini or grilled eggplant.
2. Experiment with salt and herb mixtures (again, like I did on the pic above). I usually use VEGETA - "vegetable salt". It is a richer alternative to plain salt. Or, sprinkle some of Herb De Provence on top of it for extra herby flavor.
3. Dont hesistate to put some parmesan cheese or fried bacon bits for the meat eaters.
4. Go with fresh herbs - basil, thyme, ... they all work well.

This one goes to Ruth of Once Upon A Feast for her Presto Pasta Nights (lovely roundups there)... I know this is not the most ellaborate one, but let´s call it simle, but great...

Red Wine Mushroom Pasta Sauce

Ever since my B-day (ok, not such a long time ago) I was treated for a wonderful dinner by Tom, again. Having nothing else left in the fridge, but a bunch of grandpa aged mushrooms, plus my lack of creativity made my 'sambo' (a Swedish expression for a 'live-together partner') take his good ol´spatula out of the secret drawer again :) ... His kitchen leftover treats always turn out to be the creme de la creme, yet somehow in a spicy way :)

So here is my last night reward for being lazy:














RED WINE MUSHROOM PASTA SAUCE:

serves: 2
prep time: 20 minutes

spice ladder: **

• 3 tbsp oil
• 4 cloves garlic
• 200g mushrooms (champinones)
• 1 tsp tomato paste
  
• 1 bottle nice red wine (we used Les Jamelles)*
  
• 3 tbsp Worcestershire sauce
• 2 tbsp dried marjoram
• 1 tbsp dried parsley
• 1 tsp dried thyme
• 1 generous tsp chili flakes
  
• salt
• black pepper
• 12 dark olives (or 50g frozen green peas)

* Note: Ok, you probably need no more than a 'shot' of red wine for cooking, but the rest is a nice cherry on the top... and matches perfectly the dish :)

We cook in a wok, because stuff never burns and is easy to toss around. So, heat the oil in a wok, add sliced garlic and quick stir-fry it (be careful not to burn it, it will taste bitter). Add sliced mushrooms and sprinkle with salt (salt makes them loose water and saute in their own juices). Add the the tomato paste and wine (a nice splash, not the whole bottle !!!), Worcestershire sauce, herbs, chili flakes and black pepper. Let simmer for 10 - 15 minutes. Towards the end, add peas or olives (or both).
Should look like this:


















When the sauce is ready, mix in the cooked pasta (we love the black sepia variety, but we mix in a bit of regular ones, so it is not a black dish all the way through). Toss well, so the pasta is fully coated with the sauce and let cook for a minute, so the flavors absorb.


















I apologize for the quality of taken pictures (I usually take some nice ones, right?) Therefore, I am convinced that it was the WINE,... NOT ME :)

This is my contribution to the 'Waiter, There´s Something In My ... SAUCE! Food Event run by a wine and food lover Andrew of Spittoon Extra (Hope I tickled your both passions with this one ;-)

Universal Italian Salad Dressing

Here it is, my favorite combo: Hot weather (yes, finally... even here, in Sweden), one dressing, hundreds of vegetables. A perfect start of everyday´s lunch. Crunchy, juicy, refreshing... After all those days of rice and curries, I was very excited to 'cook' this crunchy salad for a change and I have to admit, there is nothing more flavorful than freshly cut mixed vegetables.
There are thousands of recipes for salads, I only have one: wash, peel (only if necessary) and cut into bite size pieces. A general rule for any kind of veggie you find in the house.

And as for the dressing:
Add a few drops of olive oil and vinegar (or wine). Garnish with nuts, seeds or breadcrumbs, chopped fresh herbs, salt and black pepper, chili flakes and Voila! …. Hroomst, hroomst, hroomst... little rabbit :)
In order to synchronize though, here is a fancy one:

UNIVERSAL ITALIAN SALAD DRESSING:

spice ladder: *

makes: 1 portion
prep time: 10 minutes

• 1 tbsp olive oil
• 1 tbsp wine vinegar
• 1 tsp mustard
  
• 1 tsp dried herbs (marjoram, oregano, parsley, thyme...)
  
• pinch of dried chili flakes
  
• salt
• black pepper
• black olives
• sunflower seeds

Place all the ingredients in a glass bottle, cover tightly and shake well to combine all the flavors. Pour over the chopped vegetables and enjoy. What is not eaten can be stored in the fridge.

I used fresh carrots, tomatoes and iceberg salad.

* Note: Substitute oil and vinegar for 1 yogurt and eventually pressed garlic clove. Try also different types of mustard (Dijon mustard, or the one with horse radish) or herbs (I like marjoram, oregano and thyme). Also keep in mind that :

....fresh herbs add more flavor...
....makes great entry together with a pasta dish...