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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

Beer and Butter Poached Lobster with Saison Risotto

Lets Get romantic, shall we?

Last year, my Valentines day post earned my quite a bit of hate mail. But, I suppose when you label your post "How Blow Jobs and Shoe Shopping Are Alike," That’s bound to happen.

But the post wasn’t about blow jobs, or shoe shopping, and the hate mail was largely from single women who had never been in a successful long term relationships, and exclusively from people who didn’t read the entire thing.

The post is about figuring out what your partner needs to feel important and giving it to them gladly and frequently. Because although the "Golden Rule" is Treat Others How You Would Like To Be Treated, I think that might be what’s wrong with most relationships.

Because, really, treating someone how YOU would like to be treated is pretty self-involved and arrogant. How about Treat Others How THEY Would Like To Be Treated and maybe we would have a higher marriage success rate as a nation. Because although you might think you’ve done everything you can for your partner, maybe the problem is that you’re asking, "What else can I do?" rather than, "What do they need?"

Can you tell I have a Masters in Psychology? I would have made a terrible therapist, but I make a killer risotto.

So here it is, with some beer and butter poached lobster.

Beer and Butter Poached Lobster with Saison Risotto

For this recipe I used Saison Rue from The Bruery.

Beer and Butter Poached Lobster with Saison Risotto

Yield: 2 servings

Ingredients

    For the Risotto
  • 2 ½ cups chicken broth
  • 3 tbsp unsalted butter
  • 1 tbs chopped shallots
  • 2 cloves of garlic, minced
  • ¾ cups arborio rice
  • 1 Tbsp vegetable oil
  • ½ cup Saison Beer, plus 2 tbs, divided
  • ¼ cup grated Parmesan cheese
  • 2 tbs heavy cream
  • ½ tsp black pepper
  • ¼ tsp salt
  • 2 tbs chopped chives
  • For The Lobster:
  • 2 ½ cups unsalted butter
  • 12 ounces (1 1/2 cups) Saison beer
  • 2 fresh lobster tails

Directions

  1. Place the chicken broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
  2. In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and cook until softened, but don’t allow to brown. Add the garlic and cook until you can smell them, about 20 seconds
  3. Stir in the rice, (if pan is dry, add the oil) cooking until the rice is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  4. Add ½ cup of the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  5. Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  6. Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 2 tbs beer and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
  7. While the risotto is cooking, start working on the lobster. Using a sharp pair of kitchen sheers, cut a straight line down the tail shell, carefully remove the tail meat in one piece.
  8. In a small sauce pan (if the pan is too big, the lobster will not be covered by the butter and beer), melt the butter. Don’t allow to brown or simmer.
  9. Add the beer and clip a cooking thermometer on the side of pan, making sure to maintain a temperature between 160 and 180 degrees. Do not boil or even simmer the poaching liquid.
  10. Once the poaching liquid has reached the proper temperature, add the tails. Cook until the tails have turned red and the meat is just opaque, about 6 to 8 minutes. Don’t overcook or tails will be rubbery.
  11. Divide the risotto between two plates, sprinkle with chives.
  12. Top with lobster tails, serve immediately.
https://domesticfits.com/beer-and-butter-poached-lobster-with-saison-risotto/

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