February 2022

Mushroom Risotto with Broiled White Fish and Garlic Butter. Paired with Great Frogs Muscat Canelli

Risotto can be a labor of love considering the time spent stiring. This is a time shortened version using brown rice. Brown rice gives a rich nuttiness that is enhanced by portabella mushrooms. Light Body and low to medium acidity of Great Frogs Muscat Cannelli make this a lovely pairing. The new white wines of last summer from Great Frogs are must have in your wine cellar.

Enjoy!

Risotto

1 cup brown rice ( quick cooking works best)

1 1b portabella mushrooms hand crumbled into small pieces

4 cups vegetable or chicken broth, heated

1 small onion diced

1 tsp Mushroom umami from Trader Joes ( this gives a little extra flavor plus a bit of a kick) optional

1/4 c white wine

1/2 cup whipping cream or cashew cream (optional)

salt and pepper

Method

Heat large skillet to low-med heat, simmering onion until soft, adding a little water if sticking. Next add mushrooms simmer for 3 -4 min. Then add rice and wine, simmering until wine is absorbed. Stir in Mushroom Umami seasoning if using then add heated broth, one laddle at a time, allowing broth to absorb before adding more, stiring frequently. Continue this process until rice is tender and creamy and broth is mostly absorbed. This process should take 20-30 min if using quick cook brown rice. Lastly add cream and stir. Cover and set aside.

White Fish

Method

2-4 white fish fillets

butter

minced garlic

salt

chopped chives

Set oven to broil. Line a heavy cookie tray.

lightly spray or coat fish with avocado or olive oil, broil until tender and slightly browned. If fish is only 1/2 or so thick, no need to turn during broiling.

While fish is broiling warm butter, garlic and salt in small sauce pan.

To serve pour garlic butter over fish once platted, garnish with chopped chives.

Green salad, asparagus, broccoli are great companions.

Notes:

* I have used left over cooked brown rice in this recipe, using about 3 cups, It works very well.

* Some time ago I began sautéing mushrooms in water after reading an article from Americas Test Kitchen. Sauting Mushrooms and adding water as it is absorbed allows the mushrooms to come into their full flavor. This is the reason behind adding the mushrooms early on in this recipe.