We love food.

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Today I have a special guest post and giveaway from my 'in real life' friend and blogger Amy. Amy is Justin's best friend Blake's younger sister - catch that? ;)
She has a sweet dog Rio that Cruz loves to play with and she recently started her own online store! That's why she is here today! I will let her take it from here...
Hey Everyone! I’m Amy, I blog over at The Stock Pot.
Not only do I blog, I also have an online specialty food store called Stock Fine Foods.
I sell higher-end food products and harder to find items. Here’s where I got started. I love cooking. I love trying out new recipes and I like cooking with different items. The problem with this is where to find these new items. I have driven around the entire city for hours looking for one ingredient. It is enough to drive me mad! I figured that I can’t be the only person in Calgary/Canada with this problem. And of course I am not. 
So I am now here to solve your specialty food problems.
We have tons of fun products, heirloom beans & lentils, oils, vinegars, truffles, grains, rice, pasta… and we’re constantly adding new products.
My blog is a way for me to (try) to get you excited about cooking and using my products. Today I’m sharing with you one of my go to recipes – risotto. I love risotto so much; I love how it is so versatile. I make all sorts of different risottos with different grains – Israeli Cous Cous, Farro, barley, rice.
I love it for entertaining and for a week night dinner. It is great to be the main dish or to be the side dish. The nice thing about risotto and company is that you can pre-make it. All you need to do is reheat it with some stock and add the parmesan right before you serve it.

This recipe comes to you from Giada De Laurentis. It is a great recipe to have in your repertoire always delicious and reliable.

Mushroom Risotto with Peas

Ingredients:
2 L. low-sodium chicken broth
¼ cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
2/3 cup dry white wine
¾ cup frozen peas, thawed
2/3 cup grated Parmesan


Directions:
Using a medium sized saucepan, bring the chicken broth to a boil, lower heat to low and add the dried porcini mushrooms.  Let mushrooms sit until they are tender about 5 minutes, then remove them from the broth using a slotted spoon and finely chop.  Keep the broth simmering on low heat.

Melt the butter in a heavy large saucepan over medium heat; add olive oil.  Add the onions and sauté until tender, about 4 minutes.
Add both the white and porcini mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the rice and let it toast for a few minutes until it is opaque. This step cooks the starchy coating and prevents the grains from sticking.
Add the wine and cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

In honour of Alison’s birthday I am doing a giveaway!
I am giving away three different grains so that you can find your favorite risotto with different grains to experiment with; you get Arborio Rice, Farro and Isreali Cous Cous. Don’t know what to do with those? Don’t worry, I’ll send recipes of my favorite preparations.

Winning is easy the more you do, the better chance you have of winning.
Each action will gain you an entry into the draw.

3. Comment on here about a product that you want from my store – bonus points if you say what you want to do with it! 
4. Place an order

[this giveaway is open to those with a Canadian mailing address only - sorry!]

Please leave separate comments for each entry you do to make Alison's life easier. ;)

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Thank you SO much Amy. I want to get in on this giveaway!! Some days I wish Amy would just come make me dinner every night. Her blog always makes me hungry and feel like a slacker in the kitchen.
PS. Don't forget to enter the Ink a Dink Design giveaway here.

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10 comments:

Lindsey (a running tale) said...

Love farro! I liked you on Facebook :) Great givveaway!

Rach @ This Italian Family said...

Mmm... I love risotto! Thanks for sharing the recipe. :)

Leigh said...

That recipe looks amazing! Might have to request it for my birthday dinner :) I liked on Facebook and followed on Twitter

Mom said...

mmm mmm good by the looks of it! I liked Amy on facebook.

Caroline said...

yummy!

Leslie said...

Recipe looks tasty. I love the website too - we will definitely be ordering things. My husband loves to cook and he is always searching for an ingredient he can’t find. He is going to love this.

I followed on twitter

Logan said...

I liked on Facebook!

Logan said...

Oh so many choices, the lemon basil evoo, sounds yummy!
I would love some recipes, for the morel mushrooms, I have a huge bag I don't know what to do with! ( they were picked in the Yukon, last summer.)

Janna Renee said...

I liked her facebook!

Janna Renee said...

I want some of that specialty pasta! I love the fun and flavored kinds you can get from the little known stores. I would totally make spaghetti casserole, which I have been craving!!