Cooking in a new kitchen is not easy. You have to adapt to the new stove, sink and layout of the kitchen. Many times I find myself opening all the drawers looking for a spatula when they’re in a basket next to the stove. Or I forget what I was looking for after the third cabinet I open. You would think I should be used to this. After all, I’ve moved 5 times in the last 13 months. Yes, 5 times. I’m an expert on moving, or I should be. But I don’t expect to move again in at least one year. Last week I signed a one-year lease on this apartment and I’m really tired of moving. I want to rest for a little while (but not in peace!).
And why did you move again? – you might be wondering. Well, I needed a bigger place because Jon is moving (back) to Mexico with me. And he’s bringing Lucy and Felix with him. There was no way we were all going to fit in that other apartment. And I really liked the kitchen there… But I like this place better. It’s big enough for 2 people and 3 cats and the kitchen is functional, not as big but I can see myself working there.
Last night I made my first decent meal there (I had only been eating quesadillas, sandwiches and cereal for the last week) and I wanted to share with you all my delicious creation. If you have followed this blog for sometime you know I love poblano peppers and risotto. In fact. some time ago I prepreared a delicious poblano risotto, but this time I wanted to make something different. Instead of blending the poblano into the risotto I roasted it, cleaned it and julienned (in Mexico this is called rajas) it and when the rice was almost cooked I added it to it. It gave it a very special and different flavor. One of my favorites so far.
Risotto with Mushrooms and Poblano Rajas
The ingredients:
- 2 cups Arborio rice
- 1/2 onion, chopped
- 1 garlic clove, diced
- 2 TBSP olive oil
- 4-5 cups warm chicken broth
- 3/4 cup diced mushrooms
- 1 poblano pepper in rajas
- salt and pepper to taste
The how-to:
- Heat olive oil in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute. Add garlic.
- Add Arborio rice and mix well with the onion. Add one cup of warm broth, bring to a boil and reduce heat to low. Simmer and stir constantly until the liquid evaporates.
- When the first cup of broth has evaporated add a second one. Stir constantly until that second cup evaporates. Repeat one more time.
- At this point the rice should be al dente. Add diced mushrooms, poblano peppers and one more cup of broth.
- Taste and adjust seasoning. If the liquid has evaportaed and the rice is still not tender enough, add another cup of broth.
- Serve warm and enjoy!
Notes:
- You can add one cup of white wine instead of the first cup of chicken broth.
- To give more flavor to this dish you can add some Parmesan cheese.
Print this recipe
¡Buen Provecho!
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The Duo Dishes
Five times in 13 months. Hmmm, it's been a while since the last visit, so clearly you have had many changes in your life! Hopefully this comforting dish eases the new-kitchen 'blues'.
lisaiscooking
Sounds like a fantastic risotto! I just brought home some Hatch green chiles today and can't wait to make rajas with them. They'd be great in risotto too!
Rosa
That risotto looks fabulous! A lovely combination of ingredients.
Your kitchen is maybe small, but it looks cute.
Cheers,
Rosa
vanillasugarblog
ben i've moved about 6 times, and i'm done. no more.
no mas!
lol
enjoy your new digs; glad you found kitty too!!
Dewi
I definitely like your kitchen very much. Size doesn't matter really, as long aas you can create food as delicious as this risotto, I think that will melt one's heart.
Joanne
It's okay…I still have no idea where anything is in my kitchen and I've lived here for two years! Risotto seems like the perfect way to break in your new place. delicious.
platanos mangoes
I am happy for you and the kitchen looks great. I know how traumatic moving can be. I wish you and Jon the best and the gatitos too.
Me encanta el risotto especialmente cuando le anadistes rajas….
Victoria Challancin
Mmmm…a classic goes Mexican. Nice recipe, Ben.
Belinda @zomppa
I'm so glad that you guys are going to be there for a while at least! And a fantastic risotto!
Mari's Cakes
Great looking risotto Ben!!
kat
Oh, what a different way to use poblanos, one of our favorite peppers. I can't wait to make this for Matt, he'll love it!
Simone
O you sure did move around quite a lot Ben! Congratulations on the new space and I like the look of your new kitchen. (love the fact that it is open facing the room) Risotto looks great!
alyce
These are two of my favorite things — risotto and roasted poblanos. Bookmarking this one and thanks for stopping by my site!
Ivy
Wow, I've missed a lot of your posts but glad to know that you have settled down now. That dish looks so delicious!
gaga
That risotto looks great!
Jerry
Wow that risotto looks amazing and using mushrooms along with it is up my alley for sure!