Hello all and welcome to a new an improved Guilty Kitchen! You might have noticed a few changes around here. If not, please take a second to look around and check out the changes I’ve made. They are all in the name of making this here blog a user friendly place to come for mouthwatering food and droolworthy photos. I’ve created a Recipe page (Located in the top left corner, under the “Pages” header), which should make it easier for you to find what you’re looking for.

I’ve added a Print function to the bottom of all the posts so that you can print the recipes without all the other junk (IE pictures). This should make it very convenient for those who don’t care to read my blathering on and would just like to make food. There is also a small feature in the Comments section for adding a link back to your own blog (Comment Luv) if you have one.

Please bear with me as I try to get back into the swing of things after our big move. It’s been a busy week! I have loads of good stuff waiting in the wings though, so stick around!

Today’s recipe is for Mushroom Risotto. There’s just something about Fall that makes me want to tuck into a nice, creamy, thick risotto. Especially when it’s been pouring rain for the past week. This makes a large batch, enough for a family of four or a couple, with leftovers. (Save some and you can make stuffed Risotto Balls, recipe follows).

Mushroom Risotto

2 cups Arborio Rice
1/2 a large, sweet onion
2 oz Dried Mushrooms (I used shiitake)
150g Crimini mushrooms, roughly chopped
1 Tbsp Canola oil
1/2 cup white wine or vermouth
2-3 cups stock (in addition to mushroom soaking water)
Parmesan cheese (I used about 100 g)
salt & pepper

1. In a medium sized bowl, place dried mushrooms and 2 cup of boiling water. Soak at least 30 minutes prior to beginning recipe. Reserve water for use as stock.
2. When dried mushrooms are finished soaking, roughly chop them and set aside.
3. In large, deep saucepan, add oil, onion and mushrooms. Sauté on medium heat for about 5 minutes, enough time to allow the onions to become translucent.

4. Add rice and sauté for about 3 minutes. Add in wine or vermouth and stir until absorbed.

5. 1 cup at a time, add the mushroom water and stock. You don’t have to stir constantly, but you should probably stick around the kitchen and keep stirring fairly often. When all the liquid has been added and absorbed, season with salt and pepper and add the cheese. Stir and allow to sit for a couple minutes before serving.

What to do with the leftovers, besides just eating?

Baked Stuffed Risotto Balls

You will need:
cold risotto
soft cheese (I used fresh goat’s cheese)
bread crumbs
corn meal
salt and pepper
2 eggs
small amount of milk
baking spray

1. Shape the risotto into half rounds with a small depression in the centre. Place a small piece of cheese there (about the size of a quarter) and then add more risotto onto the top and shape into a ball. Continue to do this until all your risotto is used up.
2. Roll the balls in a mixture of bread crumbs, corn meal and salt and pepper. Then dip in an egg wash (eggs and milk), then dip back into the bread crumbs. Now place them on a greased baking tray. Continue until all your risotto balls have been breaded.
3. Spray all the risotto balls with the baking spray and bake in a 375°F oven for about 30 minutes.
4. Serve as a side dish, or if you’re really hungry, a snack!