The internet works in mysterious ways. A search for funny mushrooms brought me funny mushroom bowls which linked to funny bowl cuts. Then this video popped up and 2.29 minutes of my life evaporated as I watched this freakish tutorial which left a young boy with a Moe worthy hair do.
I’d better follow up with a great recipe, right?
Meaty baby bella mushrooms lend earthy flavor to this rich vegetarian dish. With lots of kale and plenty of cheese, you’ve got a warming bowl of goodness to dig into.
Cheesy Mushroom Kale Risotto
5 – 6 cups chicken or vegetable stock
1 large onion, finely chopped
5 tablespoons butter
2 cups arborio rice
4 cloves garlic, minced
1/2 large bunch curly-leaf kale, stemmed and chopped
1 cup shredded Parmesan
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
1 pound sliced baby bella mushrooms
1. In a saucepan, simmer stock.
2. In another saucepan, stir onion and 3 tablespoons butter over medium heat, until onion softens, about 3 minutes. Add the rice and garlic and stir for 2 minutes.
3. Reduce heat to low, stir 1 cup stock into the rice and cook, stirring, until nearly absorbed, about 4 minutes. Repeat with 3 more cups stock, adding 1 cup at a time.
4. Stir in kale and 1 cup stock. Cook, stirring, until rice is tender and liquid is nearly absorbed, about 4 minutes. Thin with extra stock as needed.
5. Off heat, stir in 3/4 cup Parmesan, the vinegar and the remaining butter. Season with salt and pepper.
6. Meanwhile, in a skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add half the mushrooms, season and cook until browned, 10 minutes. Transfer to a plate. Repeat with remaining mushrooms.
7. Divide risotto among plates. Drizzle with some extra virgin olive oil. Top with mushrooms and remaining cheese.
Recipe from Every Day With Rachel Ray Magazine
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