Monday, October 11, 2010


This weekend was pretty stressful. So many things to juggle and not enough time to do everything I wanted to do! Needless to say, to calm down a bit I always cook or bake. I picked up the newest copy of bon appetit while purchasing some essentials from the store. When I got home I read the entire thing in one sitting and imagined what each recipe would taste like. I decided Sunday to go to the store with my Dad and grab some ingredients for the Wild Mushroom Risotto. After getting some homework done I decided to make the risotto with my friend Jamie. I started before he arrived at my house, but he certainly is a great sous chef and helped me finish this wonderful recipe!

My next recipe to tackle this week is the chicken/vegetable/dumpling soup. I'll let you know how it turns out!

Also, there was a great section on baking with maple syrup and maple sugar!!!

RECIPE FROM BONAPPETIT.COM: (picture is from the website!)



  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)


  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

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