Grandma Gs Mushroom Risotto Recipes

GRANDMA RITA'S RISOTTO

Steps:

• Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
• Simmer chicken broth in separate pot, keeping it hot.
• Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
• Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.

GRANDMA G'S MUSHROOM RISOTTO

Steps:

• Cook orzo according to package directions.
• Drain.
• In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
• Stir in cornstarch, salt, and pepper.
• Stir in milk.
• Cook and stir over medium heat until thick and bubbly.
• Add cheese, almonds, and tarragon; cook and stir until cheese has melted.
• Stir in cooked orzo.
• Transfer to a serving bowl; sprinkle with snipped chives.