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Mushrooms

Brown Ale Farro Risotto with Roasted Mushrooms

Brown Ale Farro Risotto with Roasted Mushrooms

 There is one thing I can’t stop doing every time I travel.

And not just when I get to leave the country, but even when I just leave the state. I just need to wander around a market. A locals only place, stocked with whatever people who live in the neighboring streets like to eat. Once while in Costa Rica, in a small and run down town, I found myself in a small market that had just lost all power.

Farro Beer Risotto with Roasted Wild Mushrooms3

"It happens," the shop owner told me, "We just stay open, hope the light from the door can reach to the back." I made a mental note not to buy any thing perishable, but did leave with 3 bags of coffee and an unidentifiably spice that I later used on roasted vegetables.

Sometimes these little adventures just bring me back to an ingredient that I forgot that I loved. My recent trip to a local market in a neighborhood heavily populated with Italian imigrants lead me to buy a bag of farro. I love this little grain, much more than rice, much more than quinoa and I can’t understand why it isn’t used more often. It doesn’t get mushy the way that rice can, it has a nice almost chewy texture, tons of those vitamins/protein/ health benefits that people seem to like, and much more flavor than other trendy grains.

Plus it cooks up really well with beer. Which means it wins.

Brown Ale Farro Risotto with Roasted Mushrooms

 

Brown Ale Farro Risotto with Roasted Mushrooms

Yield: 4 entre sized portions, 8 side dish portions

Ingredients

    For the Risotto:
  • 2 cups (15 wt oz) faro
  • 6 cups low sodium chicken (or vegetable) broth
  • 3 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 3 tbs unsalted butter, divided
  • 1 cup, plus ¼ cup brown ale, divided
  • ¼ cup heavy cream
  • 2 wt oz (about ¾ cup) fresh grated parmesan cheese
  • For the Mushrooms:
  • 8 wt oz assorted wild mushrooms
  • 3 tbs olive oil
  • ½ tsp sea salt
  • 1/2 tsp pepper

Directions

  1. Add farro to a large bowl. Cover with luke warm water, let stand for 30 minutes to 1 hour. Drain well.
  2. Preheat oven to 425. Line a baking sheet with aluminum foil. Add the mushrooms, drizzle with olive oil, salt and pepper. Toss until well coated. Roast for 15 minutes, stir and roast for an additional ten minutes. Drain the liquid off the mushrooms, set mushrooms aside.
  3. Place the chicken broth in a saucepan and bring to a low simmer, keeping to warm, but not boiling.
  4. In a separate pot, heat the 3 tbs olive oil over medium heat. Add the onions and cook until softened, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
  5. Stir in the faro and 3 tablespoons butter, cooking until the farro is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  6. Add 1 cup of the brown ale and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  7. Add about ½ cup of broth into the farro. Stir frequently until the farro is almost dry, and then add another ½ cup and repeat until the farro is cooked. This process should take about 30 minutes. Don’t leave the risotto while it’s cooking, the farro on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  8. Once your risotto is cooked through (taste it to verify that the farro is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 3 tablespoons butter and ¼ cup brown ale and salt and pepper to taste. Stir in the roasted mushrooms just prior to serving.
https://domesticfits.com/brown-ale-farro-risotto-roasted-mushrooms/

Brown Ale Farro Risotto with Roasted Mushrooms

Chipotle Grilled Cheese With Shiitake Mushrooms & A Chipotle Round Up

I don’t buy many things in cans. I DO buy Chipotle peppers, and those come in cans. I’ve had to become inventive with them, as I try to use the food in my fridge rather than let it go to waste. And although the can these gorgeous smoked Jalapenos come in is rather small, a little goes a long way and I end up with a lot left over.

Seeing as how I am asking you to open a can to make this here sandwich, I also wanted to leave you with a few other things you can do with the rest of that can, once you devour that spicy, smokey grilled cheese. 

I rarely do "Internet Round-Ups," But Chipotle peppers and my desire to use the whole can has left me no choice, but has give me quite a few recipes that I can’t wait to try. Check them out:

1. Shrimp & Pasta with Chipotle Cream Sauce, Modern Comfort Food

2. Honey Roasted Chipotle Peanuts, Braised Anatomy

3. Cherry Chipotle Beef Ribs, Pop Artichoke

And some Chipotle Goodness, from my own Kitchen:

4. Chipotle Hummus, Domestic Fits

5. Chipotle Stout Braised Beef Tacos, The Beeroness

Now you are fully equipped to use an entire can of Chipotle In Adobo. 

Shiitake Mushroom & Chipotle Grilled Cheese

1 tbs olive oil

6-8 large shiitake mushrooms, sliced

2 chipotle peppers in adobo sauce, chopped (use gloves)

2 tbs cream cheese, softened

1 cup shredded cheddar cheese

2 tbs chopped cilantro 

4 slices of bread

2 tbs butter, softened

In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the sliced mushrooms and sautee until dark and cooked through, remove from heat. 

In a bowl, add the softened cream cheese and the chipotle peppers, stir until well combined. Add the cheddar cheese, mushrooms and cilantro and stir until combined. 

Butter one side of each slice of bread. Return the pan used to cook the mushrooms to medium high heat, add one slice of bread, butter side down to the pan. Carefully slather half of the chiptole cheese mixture onto the bread and top with another slice, butter side up. Repeat for the additional slices of bread. Cook on each side until browned, about 4 minutes per side. 

Remove from pan, slice and serve with a cold beer.

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Passover Risotto: Quinoa & Roasted Mushrooms

I’m over at a Passover Potluck today with Tori at The Shiksa In the Kitchen! Check it out, if you are Jewish or a Shiksa (non-jewish girl) I think you are gonna love it. Tori and I have acctualy known each other since the 4th grade and reconnect as adults through blogging.

She is one of the most genuine people I have ever known, sweet, smart and generous with her talents and knowledge.

Tori recently interviewed a man I know, Michael, who is an 81 year old Holocaust survivor who was sent to Auschwitz concentration camp when he was 13. His story is incredible and Tori even got is World Famous Tiramisu recipe! The interview is inspiring, you should read it (Click here).

The recipe I created today for the Potluck is one of my favorite dishes, risotto, that I have re-made using the rules of Kosher cooking, which Tori was sweet enough to walk me through! I love Risotto, which is traditionally made with rice, but during passover, it isn’t considered Kosher. You all know my love for quinoa, so this was a fabulous stand in when rice is not an option! Roasting the mushrooms was so quick, and developed a rich flavor quickly.

Check it out over at The Shiksa!

Roasted Mushroom Quinoa Risotto For Passover