Lady Ford's Blog About Everything!

Ok, so the original version of this recipe came from Cooking Light, and it's in their " Recipe Hall of Fame", and let me tell you, it's clearly there for a reason! This stuff rocks!!!!!!!!!!!!!!!!!! I adapated the recipe a bit, 1- to be less expensive, and 2- ingredients. Original recipe + modifications below. Ingredients: 2 cups boiling water 1 cup dried porcini mushrooms - about 1 oz 1 14 oz can beef broth 1 cup Arborio rice 3/4 shallots - yes exact! I know!!! 2 garlic gloves minced - used 4 cloves 1/2 cup dry white wine - subbed with 1/2 white half red 1/4 cup grated Parmigiano-Reggiano Cheese - subbed with parmesian & romano 1 T chopped fresh thyme - used dried still tasted great 1/2 tsp salt 1/2 tsp pepper 1/4 cup mascarpone cheese - 1 T per serving to keep calories in check fresh thyme leaves (optional) Subs- Porcini's are $$$, so i used regual chopped mushrooms. Brad cooked them in a few T of red wine, and a tiny bit of salt. 2 Cups boiling water was o...

So, I guess you could call this recipe a win lose. I thought it was pretty darn good, Brad & Matt thought way too much lemon. I actually followed a recipe, well, as close as I can. So, here's what I made, and how I'll revise it. I know some of you, Tracy, especiall you, love lemon, you would LOVE this recipe. Maybe serve lemons on the side if others don't care for lemon as much. Marinade: 1 1/2 lbs shrimp 6 garlic cloves - I used 8 barely could taste it 2 T EVOO 2 Lemons Zested + Juice of 1 lemon salt & pepper to taste. Edited & tried - I will keep garlic amount, take it down to 1 lemon zest and a tiny bit of juice. I marinted about 6 hours, definitely could reduce time to 20-30 min. Risotto: 1 1/2 cups Aborio Rice 3 cups chicken broth + 1 1/2 cups water 1 Large shallott, diced finely EVOO 2/3 cup dry white wine 1/4 tsp salt & pepper 1 lemon zested + 3 T lemon juice 1 Cup Fontina Cheese 1/2 Cup fresh chopped basil Serves 4 In one med. size sauce pan, simmer ...