That’s right, a man meal. Thousand Island dressing, beer and all. Those who know me know I don’t eat meat, let alone cook meat. But I felt like being a “good wife”‘ so I cooked my man some meat! (sorry veggie friends). This cheesy rice dish is a lot like risotto, but about a quarter of the work. I would make it again and again and again. Steph sent me home with a big baggie full of dried shrooms and I put those babies to work. They added so much earthy rich flavour to this dish.
Cheesy Rice with Garlic and Herbs
Adapted from Fine Cooking
1/2 cup dried mushrooms (I used shiitake)
1 cup Arborio rice
4 Tbs. unsalted butter, cut into 1/2-inch chunks
2 medium cloves garlic, finely chopped
2 tsp. finely chopped fresh rosemary and thyme
1 cup coarsely grated gruyere (I used delicious cave aged from Les Amis du Fromage)
1/2 cup firmly packed, freshly grated Parmigiano-Reggiano; more for serving
Freshly ground white pepper
Bring 2 quarts of water to a boil in a 3- to 4-quart saucepan over high heat.
Pulse the mushrooms in a spice grinder until they’re about the size of raw oatmeal flakes.
Add the mushrooms, 1 Tbs. salt, and the rice to the boiling water. Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, until the rice is al dente, 10 to 12 minutes.
Meanwhile, melt the butter in a sauté pan over medium-high heat, swirling continuously until it turns a deep golden-brown (be careful not to burn it). Immediately remove the pan from the heat and stir in the garlic and herbs. Set aside. Your kitchen will smell incredible.
Set a large, fine strainer over a bowl and strain the cooked rice and mushrooms, catching the broth in the bowl. Return the rice mixture to the pan over low heat. Stir in the cheeses and the butter mixture and moisten the rice with 1/4 to 1/2 cup of the broth. Season to taste with salt and pepper and cook another 2 to 3 minutes. Serve with more Parmigiano-Reggiano on top.
Bon’s note: Save the mushroom water for future use, there is a tonne of flavour in it. I think I’ll make veggie lentil shepherd’s pie!
Season the pork chop with salt and pepper. In a skillet or grill pan, heat the remaining 1 Tbs. butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chop and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chop and continue cooking until the second side is well browned and the chop is cooked through, 3 to 5 minutes.