Tuesday, December 13, 2011

Oyster mushroom and pea risotto with hot french fried onions

Today in a conversation my friend Heidi mentioned the various different ways she uses french fried onions. Usually the crunchy topping for green bean casserole, she tops her hot dogs with it. Gave me an idea, in a weird way. Hence today's dinner.


French fried onions
Sri Racha sauce (I added a teaspoon to half a cup of onions, add less or more according to taste, or mood)
Heat oven to 275 degrees. Mix the sauce with the onions and spread on a cookie sheet. Heat in the oven for about 5-7 min. Turn oven off and keep warm until you are ready to serve it. I used store bought onions.


Olive oil (1 Tblspn)
1 Bay leaf
white wine (half a cup)

Vegetable broth (~6-8 cups)
Onions, diced (half onion)
Garlic diced (3 garlic)
Arborio rice (2 cups)
Oyster mushrooms, chopped (1-1/2 cups)
Peas (1/2 cup)
Parmesan cheese (upto 1/4 cup)

Heat the broth until it simmers. Lower the heat and keep it simmering all through the process.

Heat oil, add chopped onions and garlic, fry until translucent. Add rice and fry until rice becomes slightly opaque. Add wine and stir until the wine is absorbed. Add hot broth, one ladle at a time, constantly stirring, and waiting until the broth has evaporated before adding the next ladle.  Repeat until almost cooked. Add the mushrooms and peas. Add broth and stir until the rice is cooked al dente, do not wait until it is mushy. Add cheese, stir. Stir in the chopped parsley.

Serve topped with the spicy french fried onions.

It's really yummy in the tummy!

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