I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂
You will need:
A pack of risoni noodles
For the sauce:
400 g mushrooms
2 white onions (cut in cubes)
200 ml cooking cream
100 ml beer (light)
200 g smoked cheese
200 g shredded cheese (gouda, ny style cheddar)
2 garlic cloves (minced)
1 t.s. fresh rosemary, thyme, salt, pepper, v. oil
Freshly grinded parmesan to taste
How to make it:
Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.
In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.
By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.
It pairs up great with green salads and dry white wines.
** If your cheese sauce is too thick, add 50 ml of milk or more as needed.
Cheers, Silvia Mèlange