fun guys and blushing beets

maybe it’s the sound of the rain on my roof tonight (the first reasonable amount in 83-odd days - a seattle record), but there is more than a titch of fall in the air.  it’s a sweater-wearing, scarf-grabbing, pour the red wine kind of day.  and that is okay by this girl.  now, we have discussed my love of mushrooms, but when you combine them with the creamy, plump, general naughtiness that is risotto, well then look out.  mike just got a whole bloody lot more magic…

there has always been something about the soporific nature of risotto that has appealed to me; stand me by a stove with a wooden spoon to stir with in one hand and a wine glass in the other, and I might just stay there all night.  it might not be a dish that can be rushed, but by god, good things come to those who wait.  

good things also apparently come to those who stalk around with a battle axe.  i'm not terribly sure what was going on here.  i don't know that i actually want to know.

this is the amount of mushrooms i used in the recipe, by the way.  not necessarily a pound, not 3 packs as such...  just, that.  a whack.  my new standard of measuring mushrooms. done.  (and whose g&t is that on the counter?  certainly not mine.  drinking whilst cooking??  that would just be gauche.)

as for the salad, I must give credit where it is due.  it was the inspiration of an inspiring friend of mine; borne of farmers’ markets and an abundance of good produce and all sorts.  she chose well, I have always had somewhat of a passionate affair with beets.  when I left my very prim and proper english girls' school at the age of 12 to head to the wilds of hong kong, the dinner ladies had a tradition of making any departing students their favourite dish to say pip pip cheerio.  the other gal leaving at the same time as me had a jam roly poly baked in her honour.  me?  they gave me beets on a plate.  and the weird thing was, i couldn't have been happier.  big old dork, even then.   

the other thing about getting beets at this time of year, is you end up with the most fantastic beet greens to use another night.  trimmings???  pshaw, beet greens gracefully side-step the compost bin, instead clearing their throat (they’re much too polite to shout), stuttering  “ahem, terribly sorry, excuse me, but might you find room in that skillet for us with a little olive oil and garlic?”  why yes, beet greens.  yes, we shall. 

so let's make some funghi a fun guy, and let's make some beets blush, shall we..?

wild mushroom risotto (with beet, fennel, and arugula salad)

6T butter (divided)

1lb-ish (or 1 whack) mushrooms, sliced (i used cremini and oyster)

4+ cups chicken broth

4 shallots, chopped

1 1/2 cups arborio rice

1 1/2 T fresh thyme leaves

1/2 cup white wine

1/4 cup parmesan cheese

arugula leaves

fennel, thinly sliced

roasted beets

lemon vinaigrette

melt 4T of the butter in a wide pan over medium-high heat. add mushrooms and season.  saute until tender and just starting to brown, about 4 minutes. remove from heat.  reserve mushies & juices.

melt remaining 2T of butter and add shallots.  saute until just starting to brown, 4-5 minutes.  add rice and stir until rice begins to look translucent.  add thyme and saute 1 minute more.

add wine and stir until absorbed.  add broth 3/4 cup at a time (tedious, i know, but it's worth it) until rice is almost cooked through.  add mushrooms and juices back into the pan and stir well.  add more broth if the rice needs it. 

add parmesan and season to taste.  serve with a salad of arugula, roasted beets and fennel.  because you're worth it.