After a busy day of wrapping wall art and general camaraderie, it was time for dinner.
Dinner had three parts, marinated chicken, steamed green beans, and a mushroom and gorgonzola risotto. The chicken is easy. McCormick’s makes a garlic, herb, and wine marinade in a pouch. Two pouches of marinade plus two packages of chunked boneless skinless chicken breast is all you need. The green beans are just as easy. Giant Eagle carries steamable fresh green beans in the produce section. Two of those (steam one at a time) tossed with butter and seasoned salt is a good side. But my piece de resistance today was…
1 1/2 tbsp butter
2 shallots, finely minced
1 clove garlic, minced
4 oz wild fresh mushrooms, chopped (any kind is OK–I used a combination of shitake and miitake)
1/2 cup white wine
12 oz arborio rice
1 qt chicken stock, heated
2 tbsp heavy cream
2 oz gorgonzola cheese, finely crumbled
Over medium-high heat, melt butter. Make sure your chicken stock is heating on another burner over medium-low heat. Add shallots and garlic and saute until aromatic. Add mushrooms and saute until softened. Add wine. Add rice and stir until glossy. Add 1/3 of the stock and cook for 5 minutes, or until stock is completely absorbed. Add 1/2 of the remaining stock and cook for 5 minutes, or until stock is absorbed again. Add remaining stock and repeat. Once stock is absorbed, check rice for doneness. If not as desired, add more stock and repeat until rice is proper. Take off heat and stir in heavy cream and cheese until smooth.
Makes 6 servings.