Appetizers and Side dishes — By Ben on 12 August 2011
Risotto with Mushrooms and Rajas

Risotto with rajas and mushrooms

[donotprint]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.[/donotprint]

Risotto with rajas and mushrooms

Risotto with Mushrooms and Rajas
Author: 
Recipe type: Side Dish
Cuisine: Italian
 
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.
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
Instructions
  1. •2 cups Arborio rice
  2. •1/2 onion, chopped
  3. •1 garlic clove, diced
  4. •2 TBSP olive oil
  5. •4-5 cups warm chicken broth
  6. •3/4 cup diced mushrooms
  7. •1 poblano pepper in rajas
  8. •salt and pepper to taste

Risotto with rajas and mushrooms

¡Buen Provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(16) Readers Comments

  1. 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!

  2. 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!

  3. These are two of my favorite things — risotto and roasted poblanos. Bookmarking this one and thanks for stopping by my site!

  4. Wow, I've missed a lot of your posts but glad to know that you have settled down now. That dish looks so delicious!

  5. That risotto looks great!

  6. Wow that risotto looks amazing and using mushrooms along with it is up my alley for sure!

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