Ruffles & Truffles

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Baked Mushroom Risotto

It is no secret that I have an obsession with risotto. Any time I can get my fork near a plate or bowl of it, I’m in heaven. Of course, the process of making risotto is somewhat long and drawn out. It takes some effort and dedication to faithfully stand next to the pan and stir it for at least an hour. WORTH IT, but the process is time consuming nevertheless.

baked mushroom risotto

I’ve heard about making baked risotto dishes in the past, but I had to admit I felt skeptical that a baked version could be just as good. However, I am always willing to give a new dish or technique a shot, so I looked for a recipe to draw inspiration. I happened to have a carton of mushrooms that needed to be used up, so when I found this Baked Mushroom Risotto with Caramelized Onions over on The Kitchn, I thought I’d use it as inspiration, adjust it a bit to my needs, and go from there.

baked mushroom risotto

What resulted was a pretty dang good pot of risotto. I used my Dutch oven to bake my risotto, and it was definitely a great use for it. The risotto came out creamy and luscious. I have to admit: it wasn’t as amazing as my hand stirred versions, but for a weeknight creation, it was top notch. I am not trying to think up some more combinations to create, as this was definitely a winner in my book!

Have you made a baked risotto before?

baked mushroom risotto

Baked Mushroom Risotto

Adapted from The Kitchn, which was adapted from Not Your Mother’s Casseroles, Harvard Common Press

Ingredients

1 pint mushrooms, finely chopped (I used baby portabella)

3 brown onions

4 cloves garlic, minced

2 sprigs fresh rosemary

1 cup Arborio rice

1/2 cup white wine

2 tbsp balsamic vinegar

3 cups chicken broth

1 cup water

3 tbsp olive oil, divided

Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F. Lightly rinse the mushrooms and pat dry before chopping finely.

2. Meanwhile, dice one of the brown onions. Add to a large Dutch oven over medium heat, along with the minced garlic. Cook the garlic and onions for about 5 minutes, until they turn soft and golden brown in color.

3. Turn the heat on the burner to medium high, then add the diced mushrooms and allow them to cook for about 5 minutes without stirring. Flip the mushrooms at that time and cook for an additional 5 minutes. You may start to see residue/a crust begin to form on the bottom of the pan at this time. Don’t worry – you’ll deglaze it later!

4. Add the rosemary sprigs and the rice to the Dutch oven, stirring once or twice over the course of about 5 minutes. The rice should turn transparent, which is when you will turn the heat to high, add the wine, balsamic, broth, and water. Gently scrape along the bottom of the pan after the liquid is added – the crust that has formed should release. Add salt and pepper to taste.

5. Bring the pot to a boil, then cover with a tight fitting lid and place into the preheated oven for 35 minutes to bake.

6. As the rice bakes, heat a skillet over low heat. Add the olive oil and the two remaining brown onions (sliced into half moon shapes/long strips). Add a pinch of salt, and stir the onions occasionally as they cook. The onions should eventually turn a dark brown hue. For me, it took about 40 minutes, which was great timing along with the risotto!

7. When the risotto is completed, remove it from the oven and leave the Dutch oven uncovered for 5 minutes before serving. Add a small scoop of caramelized onions on top of the risotto when it is dished up. You can also top with some parmesan cheese, and an additional sprinkle of salt and pepper (I used some truffle salt – YUM!). Enjoy!

Greek Salad Grilled Cheese for #SundaySupper

Did you know? The month of April happens to be National Grilled Cheese Month! That seems like cause to celebrate, if you ask me!

Greek Salad Grilled Cheese

Grilled cheese is one of those comfort foods I can’t get enough of. I have fond memories from childhood – my grilled cheese sandwiches were most likely made with American cheese slices and soft white bread. There’s something so nostalgic about it and I’m sure it would still taste yummy nowadays…dipped in some tomato soup, perhaps? However, fancy grilled cheeses have been all the rage lately, and the flavor combinations seem endless. Grilled cheese is much more than just white bread and cheddar, and the Sunday Supper crew is going to introduce you to some awesome sandwich ideas today.

Greek Salad Grilled Cheese ingredients (more…)

Vegetable Enchilada Lasagna

I did it again: I made another lasagna that seemingly weighed in at 20 pounds.

Ok, that might be a bit of an exaggeration, but hey: saying this one feeds a crowd is not a stretch whatsoever. It’s funny how adding a few ingredients here and there adds up to an enormous end product.

Vegetable enchilada lasagna

As much as I love Italian food, I thought I’d switch it up with a more Mexican style meal. I love enchiladas, but sometimes I get frustrated with the individual rolling of each piece. Why not just layer all of the goodies lasagna-style? The flavors and texture are the same, but the process is easier (for me at least). Of course, you have the ability to customize your enchilada lasagna to your taste preferences. You could add meat (I wanted to keep mine vegetarian), some black beans, maybe a few leaves of spinach…so many choices. I will say that I was very pleased with the flavor combination I created with these ingredients. I served my slices up with a light spring mix salad tossed with honey lime vinaigrette. It definitely has me thinking of summertime (tacos/Mexican food always does for me)!

Vegetable enchilada lasagna (more…)

Weeknight Carbonara (for one)

Truth: as much as I’d like to photograph all of the recipes I’ve created at home and share them on the site, it just doesn’t happen all the time. Sometimes there are things I create on a whim…without a recipe…never to be remembered again (except for how they tasted). And maybe an iPhone picture or two…like I have today.

The other day, Justin and I were trying to get rid of some of the leftovers in the fridge to serve as our dinner. Things worked out easily for him: there was leftover pork tenderloin from a previous meal for him to prepare. Since there wasn’t enough for two, I stood in front of my pantry/refrigerator and began pondering what I could come up with, other than a bowl of noodles with tomato sauce on top.

carbonara 2

Then, I noticed Justin had two slices of leftover lunch meat ham from making sandwiches that day. The wheels began to turn…I didn’t have bacon or prosciutto, but the ham could be a substitute…I checked the freezer: green peas! A few more things to check: a carton of eggs and parmesan cheese were in the fridge. Ladies and gents: I was going to create a makeshift carbonara for dinner.

carbonara 3 (more…)