Summer Squash, Version 3457
Jul. 24th, 2020 12:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affrecaWith twenty minutes stirring a boiling pot, risotto is not a good summer recipe. I combined a couple of recipes, so posting what I did while I remember.
1 lb baby bella mushrooms
1 medium summer squash
1/2 large white onion (wish I had shallots)
olive oil
1 cup calrose sushi rice (do not rinse!)
1/2 cup white wine (sorry, I like my wine sweet, so that's what I cook with)
herbs de provence (1/2 teaspoon?)
4 cups (more or less) turkey stock (that's what was obvious in the freezer, chicken would work)
2.5 tablespoon butter
1/3 cup grated Parmesan cheese
Chop and measure everything, because you won't have time once you start cooking. Start stock melting in smaller pot. In large pot, pour in some olive oil and start cooking mushrooms and squash. After a few minutes, when mushrooms are soft, pour mushrooms, squash and mushroom liquid into large bowl for later.
Add another splash of olive oil, and cook finely diced onion bits. Cook for about 2 minutes, then add rice. Turn heat up to medium high (6ish), and cook for a couple of minutes until rice starts getting golden. Add wine, cook until absorbed. Add some herbs, as you think tastes good. Then start adding stock, ladle full at a time as liquid is absorbed/boiled off. Keep stirring. Test the rice, is done when soft. Will probably take about 20 minutes. Take off heat, add butter and Parmesan. When butter is melted, add back the reserved bowl of mushrooms, mushroom liquid and squash.
1 lb baby bella mushrooms
1 medium summer squash
1/2 large white onion (wish I had shallots)
olive oil
1 cup calrose sushi rice (do not rinse!)
1/2 cup white wine (sorry, I like my wine sweet, so that's what I cook with)
herbs de provence (1/2 teaspoon?)
4 cups (more or less) turkey stock (that's what was obvious in the freezer, chicken would work)
2.5 tablespoon butter
1/3 cup grated Parmesan cheese
Chop and measure everything, because you won't have time once you start cooking. Start stock melting in smaller pot. In large pot, pour in some olive oil and start cooking mushrooms and squash. After a few minutes, when mushrooms are soft, pour mushrooms, squash and mushroom liquid into large bowl for later.
Add another splash of olive oil, and cook finely diced onion bits. Cook for about 2 minutes, then add rice. Turn heat up to medium high (6ish), and cook for a couple of minutes until rice starts getting golden. Add wine, cook until absorbed. Add some herbs, as you think tastes good. Then start adding stock, ladle full at a time as liquid is absorbed/boiled off. Keep stirring. Test the rice, is done when soft. Will probably take about 20 minutes. Take off heat, add butter and Parmesan. When butter is melted, add back the reserved bowl of mushrooms, mushroom liquid and squash.
