Wild Mushroom Risotto

Nelle hosted us a few weeks back....yes, here I am trying to get caught up again. She always has yummy-ness to snack on before dinner. This particular day was Tzatziki from Cooking Light magazine (April 2012), slightly modified by her. Then we moved on to Wild Mushroom Risotto and a Spinach Salad.

After dinner the old photo books from these girls college days at Wazzu were brought out. OH. MY. HILARIOUS! It makes me both sad and extremely thankful I didn't go to college myself. These girls had WAY too much fun. Danielle, Meagan, Lauren, Lisa, Tiff & Teresa graced the campus of WSU back in the day and had the photos to prove they left a few memories. I actually met a few of these girls for the first time on a trip over with Tiff. Ridiculousness all around!
Here are your recipes...

TzatzikiIngredients
3/4 cup Greek yogurt (I like Chobani)
1/4 peeled and grated cucumber
1 Tbsp chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves minced
*Mix all ingredients in medium bowl, chill in fridge before serving with fresh veggies, crackers or pita bread

Spinach SaladFrom Danielle
Fresh washed spinach (maybe 6-8 cups)
Fresh washed arugula (maybe 2 cups)
Sliced baby portabello mushrooms (1/2 cup)
Chopped or cubed goat cheese (a lot!)
Chopped green onions (4-6)
Pecans
Crasins
*Mix all ingredients in large salad bowl, toss with homemade white balsamic dressing before serving.

White Balsamic Dressing6 Tbsp olive oil
4 tbsp white balsamic vinegar
Minced garlic (2-3 cloves)
Salt & pepper to taste
Mix all ingredients in small bowl and let sit for 10-15 minutes before tossing over salad

Gourmet Mushroom Risotto

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.               

Enjoy!