Amie's BLT Dip:
Alison's Mushroom Risotto:
4 cups low-sodium chicken stock (you may need a little more)
1 1/2 ounces dried porcini mushrooms
1 box of mushrooms (button white or baby bellas), sliced
3 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 cup wine (dry white or red – I used red at New Years)
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
-Place chicken stock and dried porcini mushrooms in a medium saucepan. Bring to a boil and as soon as it does, turn down and keep warm. Leave dried mushrooms in stock while you dice your onion, garlic and slice your mushrooms. When done, check and make sure the dried mushrooms have softened. Using a slotted spoon, remove the mushrooms and do a rough chop through them.
-In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms (both fresh & softened) and cook until the onions and mushrooms are tender, about 3 - 5 minutes. Add garlic and cook about 30 seconds to 1 minute. Add the rice and stir to coat with the butter. Toast the rice, taking care to stir often, about 1 – 2 minutes. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1 ladle of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1 ladle at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 to 30 minutes. Remove the pan from the heat. Stir in the Parmesan, 1 tablespoon of butter, salt and pepper. Serve immediately.
*Note: I have to give a tip of the cap to Giada DeLaurentis of Food Network as this is an adaptation of her recipe and who "taught" me how to make it. Also, I believe the real key is patience…add the liquid 1 ladle at a time and stir, let the starches develop…it's totally worth it in the end!