WTF Cookbook
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On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.
Tonight is, from one of my favorite recipe sites:
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78F here and sunny. First dinner on the deck of 2025.
Tuscan grilled trout and prosciutto wrapped asparagus.
https://www.foodandwine.com/recipes/tuscan-grilled-trout
https://www.southernliving.com/prosciutto-wrapped-asparagus-8598432
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It's cold and rainy all day here, so what better day to whip up a big pot of all-day cook Bolognese?
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Supposed to rain every day this week here.
Made dog mush and rice cooker chicken brown rice pilaf. Next up - beef stock!
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
-
Add rice, stirring often, until lightly golden.
-
Add mushrooms, stir to mix.
-
Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
@wtg said in WTF Cookbook:
From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
-
Add rice, stirring often, until lightly golden.
-
Add mushrooms, stir to mix.
-
Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
-
Use quick pressure release.
-
Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
I use this risotto recipe all the time, but last night I set it for 6 minutes instead of 7. A little al dente, not so smushy. 6 minutes will be my go-to from now on. Also, I’ve been using the rest of a giant Costco bin of dried mushrooms, so this is a pantry dish at this point. (No tomatoes.) Winner!
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W wtg referenced this topic on
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Made this for the second time last night. I think i posted it somewhere else here but can't find it. Easy, healthy, delicious. You can get the pepper on Amazon. I'm on my second jar of it I like it so much.
