Writing and cooking in: Pittsburgh, PA
It was not a big leap between drunken pasta and drunken risotto. I’ve made really good drunken pastas with a combination of chicken broth and chianti. But when I was presented with turnips and mushrooms, a good bottle of wine, and the need to make a vegetarian, gluten-free dish for my Easter potluck, and I remembered I’d seen Rachael Ray make a drunken risotto, I knew what I had to do.
Well, maybe not entirely. Rachael’s drunken risotto had sausage and spinach in it. There was spinach in the fridge and sausage in the freezer. I thought: maybe that’s what I should do. I’m kind of obsessed with Rachael Ray sometimes. Dad and I used to watch her show when it was first on. We’re both from the Adirondacks and completely in love with Oscar’s Adirondack Smokehouse (if you go, get some counter cheddar, yum)…maybe it was time for a Rachael recipe.
But the spinach was for the quiche. And I was making vegetarian food so that my lovely veggie friend could eat everything I made. I put it away and set it out for my own version with Rachael’s recipe tucked away for later. (Maybe this weekend…Kevin loves risotto and sausage and wine…hmm…)
You know what? I’m glad that’s what I did. This risotto was awesome. The turnips and mushrooms balanced well with the flavors of the cabernet franc I used, which was definitely the dominant flavor component of the dish. There was a little onion undertone from some scallions I added in as well. It was creamy and popular with my friends at our Easter potluck. And it only used about half the bottle of wine so Adrienne and I split the rest.
3 T olive oil
1 lb. turnips, peeled and diced
8 oz. crimini mushrooms, washed thoroughly and sliced
4 scallions, chopped fine
2 T butter
1 1/2 cups arborio rice
2 cups dry red wine
1 1/2 cups water
1/2 cup parmigiano reggiano (plus more for garnish)
Combine the water and wine in a saucepan and keep warm over low heat. Heat the olive oil in a heavy bottomed stock pot. Saute the turnips and mushrooms for about 7 minutes, until both have begun to soften and the mushrooms have begun to release their juices. Add the scallions, rice, and butter, stirring for a minute to melt the butter and toast the rice lightly. Add in some of the water and wine mixture and stir thoroughly. Continue to do so a 1/2 cup or so at a time, stirring after each addition and allowing liquid to evaporate before adding more. Continue for 18-20 minutes, until rice is al dente. Remove from heat and stir in half cup parmigiano reggiano. Serve warm garnished with a bit more cheese.
Turnips, Clarion River Organics via Penn’s Corner CSA
Crimini mushrooms, Wild Purveyors via Penn’s Corner CSA
Scallions, Farmers’ Market Cooperative of East Liberty
Cabernet Franc, Millbrook Winery, Millbrook, NY (local to my parents who gave me the wine for Christmas)
This post shared as part of Midnight Maniac Meatless Mondays.