For dinner it was Mushroom Risotto - I guess you could also call it Risotto con Funghi - and a big bowl of deliciously fresh as well as crispy red leaf salad. I make my basic risotto recipe, but added rich and earthy mushroom broth instead of the chicken broth. It makes all the difference, sautee the mushrooms in a separate pan, and add them about half way through. For finishing I add about a tablespoon of Earth Balance, along with about 1/2 Cup {or more} of grated Parmesiano Reginao {optional}. It turned out perfect.
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| Risotto con Funghi with red leaf salad in basic vinaigrette |
I noticed that to-date I have never published the recipe for my basic vinaigrette recipe. You know, I always serve my salad with dressing already on it. It must be a German thing {please feel free to correct me, friends}. In any case, this is my basic recipe and Mia Rose loves to help me make it. I think it is in part because she likes to taste it :) Just beware, if you do not like raw onions this vinaigrette is not for you as it is packed full with fresh, diced onions....
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| Red leaf salad in basic vinaigrette |
Beate's Basic Vinaigrette
1/2 onion finely diced
1 tsp Kosher or Sea Salt
1/2 tsp paprika
black pepper
4 Tb Olive Oil {be sure to use good quality}
2 Tb Balsamic Vinegar
1med to large head of red leaf, green leaf, or butter lettuce; cleaned torn into bite size pieces
1. Add onions, salt, paprika, black pepper, and olive oil into a large salad bowl. Stir and mix
for at least 2-3 minutes
2. Add Balsamic Vinegar and mix for another 2-3 minutes. Let stand until you are just about ready
to serve the salad
3. Stir dressing for about 2 minutes, add lettuce to the bowl and toss it all together.
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| Basic Vinaigrette |
