ISO: SMOKED GOUDA RISOTTO RECIPE AND REVIEWS

[laughsandlaughs]

Could someone pls post the Smoked Gouda Risotto recipe and any reviews? Thanks so much. My back issues are in storage and I haven't even received my April issue yet!

[Grace]

Here's the recipe - sorry, no review - I haven't made it yet! Maybe someone else can post a review.

CookWare(tm) from Cooking Light(r)

Smoked-Gouda Risotto With Spinach and Mushrooms

SOURCE: Cooking Light YEAR: May 1999 PAGE: 172

INGREDIENTS FOR 6 SERVINGS:
Risotto:
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3-1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3-1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

INSTRUCTIONS:
Winning recipe - Charles Dale, Renaissance Restaurant, Aspen, Colorado.
Charles' tips: Any combination of mushrooms will work. Use cold chicken stock
(even though simmering stock is typically used in risotto) to prevent
splattering. Make sure there's some liquid left in the risotto; in fact, it
should be pourable because the rice will absorb it as it sits. Always salt
mushrooms after they are sauteed, or the salt will pull out their natural
water and they'll poach.

1. To prepare risotto, combine water and broth; set aside. Melt butter in a
large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook
2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in
1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring
constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time,
stirring constantly until each portion of broth mixture is absorbed before
adding the next (about 20 minutes total). Stir in Gouda; cook just until
melted. Stir in spinach; cook just until spinach is wilted.

2. To prepare mushrooms, heat olive oil in a large nonstick skillet over
medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to
brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary,
and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with
1/4 teaspoon salt and pepper.

3. Divide risotto evenly among 6 bowls; top with mushroom mixture, and
sprinkle with Parmesan. Garnish with rosemary sprigs, if desired. Yield: 6
servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2
teaspoons Parmesan).

NUTRITIONAL INFORMATION:
CALORIES 480 (27% from fat); FAT 14.4g (sat 7.5g, mono 4.9g, poly 0.9g);
PROTEIN 20.4g; CARB 68.4g; FIBER 4.9g; CHOL 41mg; IRON 6.5mg; SODIUM 983mg;
CALC 318mg

[JillC]

I made this a while ago and thought it was just okay. However, my husband and a friend said they really liked it. My opinion may have been influenced by the time and effort I put in. I guess when I spend a lot of time making something I expect it to be spectacular, and I didn't think this was. I seem to remember reading positive reviews here on the BB. Have you tried a search?
Jill
Oh, also--when I made it, I used Arborio rice and it took much longer than 20 minutes to cook.

[This message has been edited by JillC (edited 04-09-2001).]

[jazzyjas]

May I suggest a pressure cooker for risotto -- the ratio I use is 1 1/2 cups arborio rice to 3 1/2 cups liquid. Cook 5 minutes at high pressure and release pressure quickly. Makes Risotto a breeze. May require a few minutes of cooking after the pressure release.

jas

[laughsandlaughs]

I made this last night and both DH and I really liked it a lot. It was very filling (served as an entree). I'd definitely recommend this recipe.

P.S. I made this vegetarian using veggie broth instead of chicken and increased the wine by 1/4-1/2 cup. Yum! I did need more liquid than the recipe called for.

[Wienie]

laughsandlaughs,
I've made this twice now and absolutely love it, as did my guests. This dish reminded me of something I could get at a fancy restaurant, and pay quite a bit for.
It was a little work, but I thought well worth it.
In fact, it's on the menu this month.
Just my opinion.
Glad you enjoyed it also.
Jeanne