The Great'er Pumpkin

One of my favorite comics and cartoons growing up was Peanuts and Charlie Brown.  I especially remember It's the Great Pumpkin, Charlie Brown, which introduced everyone to the Great Pumpkin.  Well, not formally, anyways.  Every Halloween, Linus van Pelt would wait in the pumpkin patch for the Great Pumpkin.  The problem was that the Great Pumpkin never materialized and, in the end, Linus was ridiculed by all of his friends for standing in the pumpkin patch all night while they were trick-or-treating and celebrating the holiday at parties.

Linus is confined to realm of non-fiction, which is unfortunate given the Great Pumpkin exists in reality.  The brewers at Heavy Seas have produced The Great Pumpkin, which is brewed in the style of an imperial pumpkin ale.  They have also produced the Greater'er Pumpkin, which is the imperial pumpkin ale aged in barrels from Virginia's A. Smith Bowman Distillery. I found a bottle of the Great'er Pumpkin and saved it for Halloween.

The Great'er Pumpkin pours a nice orange in color, with a thin level of foam.  The aromatic elements of suggest pumpkin puree, cinnamon and a little clove.  The aging of the beer for three weeks in bourbon barrels also contributes to the aroma of the beer, with hints of the bourbon itself.  

When it comes to the flavor of the beer, the Great'er Pumpkin is like a liquid pumpkin pie that has been made with bourbon.  There are flavors of nutmeg, cinnamon, clove and allspice.  The brewers also note these flavors, along with their use of dark brown sugar, which added color and some dryness to their spicy, malt-forward ale.  All of these flavors are wrapped in a boozy cover, which is clearly drawn from the A. Smith Bowman Distillery barrels.  The aging of this beer in the bourbon barrels definitely sets this beer apart from other Imperial Pumpkin Ales that I have tried in the past. 

The Great'er Pumpkin is best enjoyed alone, sipping the beer as a digestif.  You could also enjoy the beer like I did, waiting to give away our candy to the trick-or-treaters  before I break down and eat that candy myself.

I found this beer at State Line Liquors in Elkton, Maryland.  It sold for about $6.29 or $6.99 a bottle.  

HAPPY HALLOWEEN! 

Vegetarian Kheema

Kheema is a ground beef curry dish that originated in the Punjab region.  The preparation of the dish is fairly straight forward ... ground lamb meat or beef is sauteed with curry powder and a range of spices added.   As the dish nears completion, some potatoes, tomatoes and peas are added.  Once the cooking is done, it can be served with some rice.  

However, Clare does not eat ground meat (and, with all the news stories about ground beef, I am a little hesitant myself) and she does not like peas.  So, I decided to modify a traditional Pakistani Kima recipe to make it vegetarian.  Out with the ground beef, in with the red kidney beans.  Out with the peas, in with the chickpeas.  Everything pretty much stayed the same.  In the end, the dish would probably be unrecognizable to the average Pakistani.  A sort of anti-Kheema. 

Still, the dish was very good.  The use of the curry powder -- along with the cinnamon, garlic, ginger and turmeric -- made this a very aromatic dish.  I would make this again, but I think I will first make the traditional, beef Kheema first.

VEGETARIAN KHEEMA

Recipe adapted from Whole New Mom

Serves 4

Ingredients:

2-3 tablespoons of oil

1 cup of onions, chopped

1 garlic clove, minced

1 can of red kidney beans

1 1/2 tablespoons of curry powder

2 1/4 teaspoons of salt

1/8 teaspoon of black pepper

1/8 teaspoon of cinnamon

1/8 teaspoon of ginger

1/8 teaspoon turmeric

1 can of whole tomatoes

3 Yukon Gold potatoes, diced

1 can of chickpeas or 3/4 cup of peas

Directions:

1.  Saute the vegetables.  Heat the oil in a large pan.  Add the onion and garlic and saute until the onion softens and the garlic begins to brown.  

2.  Add the beans, tomatoes, and spices.  Add the red kidney beans, tomatoes, and all of the spices.  Continue to cook for a couple of minutes, stirring to mix the ingredients.

3.  Add potatoes and chickpeas.  Add the diced potatoes and chickpeas (or peas).  Bring to a simmering boil, reduce the heat and cover the pan.  Simmer for at least twenty-five minutes or until the potatoes are done.

ENJOY!

The Old Embalmer '12

Ambiguity defines the history of the barleywine style.  I have been trying to learn where this style first emerged, but I have been unable to pinpoint when brewers started producing a "barley wine."  According to Bryce Eddings at About.com, the term "barleywine" was first used to describe Bass No. 1 in 1903, a high powered beer produced in Burton-on-Trent, England by White Shield.  Eddings concedes, however, that the barleywine style predated the early twentieth century. 

While I cannot pinpoint when the style first emerged, it seems clear that barleywines were first produced in England. It is possible that barleywines emerged out of the English Old Ale style. According to the Beer Certification Judge Program, old ales are mashed at higher temperatures than other styles (like strong ales), and then aged at the brewery after the primary fermentation.  This process produced a beer that has an alcohol content ranging between 6% and 9%. The barleywine style shares a similar production method and aging process.  The only significant difference between old ales and barleywines is that a barleywine usually has an alcohol content that starts at 8% and can go as high as 12%, if not higher.  In addition, a more recent phenomenon is to provide barleywines with their own vintages, just like the vintages of wines. 

I bought a bottle of the Widmer Brothers Old Embalmer '12.  The 2012 vintage of this beer features the use of Bravo Hops.  The bravo is a second generation, high alpha variety hop that was developed by the Hopsteiner breeding program in 2006. This hop is primarily used in as a bittering hop, which is added to provide the citrus or fruit flavors to the beer.

The brewers at Widmer did not use the Bravo hops for bittering; instead, they chose to use Alchemy hops as the bittering hops.  The Bravo hops were used as aroma hops, with the intent of highlighting those citrus flavors in the aroma of the beer.  

The Old Embalmer pours a bronze to brown in color, with amber hues.  As the beer was poured, a consistent, even foam developed over the beer.  The aromas of the Bravo hops penetrated that cloud-layer of foam, greeting the nose with a balance of citrus flavors, as well as caramel and malt aromas (from the use of the 2-Row Pale and Caramel malts used in the brewing process).  The flavors of the Old Embalmer seem more malt-driven, with hints of vanilla, caramel, and toffee being the principal flavor elements.  

 

With an ABV of over 10%, this beer is probably best enjoyed by itself as a digestif.  If you are looking for something to pair with this beer, then the dessert course is probably where you start.  Any dessert with caramel would make a good pairing with this beer.  You could also simply serve a cheese platter, with cheddar cheeses or goat cheeses, all of which should pair well with this beer.

I found this beer at a local grocery store.  It sold for about $14.99 a bottle.

ENJOY!

Quinoa Tabbouleh

For the longest time, I had never tried Tabbouleh.  I do not know why, I just never ordered it in a restaurant and never tried to make it at home.  My first experience eating Tabbouleh came relatively recently when I went with my beautiful wife, Clare, to a local Lebanese restaurant.  As with all Lebanese food, I really liked it. 

Having purchased three pregnancy cookbooks, which is where I found the quinoa risotto recipe, I immediately returned to those books.  I came across this recipe for Quinoa Tabbouleh, and, thought it was an interesting twist on a traditional recipe.  After making Mushroom Quinoa Risotto for Clare, I had a lot of quinoa leftover.  I also knew that Clare loves tabbouleh, so I thought I could not go wrong with the recipe.  I got all of the ingredients and turned my attention to making this dish.

As it turns out, this recipe makes a lot of quinoa tabbouleh and we had a lot leftover.  The use of the quinoa definitely provides a different texture and taste than using bulghur.  I would make this again, but, it will not be soon.  I think between the quinoa risotto and the quinoa tabbouleh, I have worn Clare out with respect to this ingredient.

QUINOA TABBOULLEH

Recipe adapted from What to Expect.com

Serves several

Ingredients:

3/4 cup water

1/2 cup quinoa

1 3/4 cups lightly packed fresh flat-leaf parsley, 

     finely chopped

2 Tablespoons finely chopped mint

3 scallions (white and light green parts), finely chopped

1 cup quartered cherry tomatoes

1/2 cup shredded carrots

3 tablespoons of fresh lemon juice (from 2 lemons)

1 tablespoon extra virgin olive oil

Salt, to taste

Ground pepper, to taste

1/4 cup crumbled pasteurized feta cheese (optional)

Directions:

1.  Make the quinoa.  In a small saucepan, bring water to a boil over high heat.  Immediately add quinoa and a pinch of salt, bring back to a boil.  Reduce heat to low.  Cover and simmer for 6 minutes or until nearly all of the water is absorbed and the quinoa is tender but not soft.

2.  Make the salad.  In a serving bowl, combine the quinoa, parsley, mint, scallions, tomato and carrots.

3.  Finish the salad.  In a cup, combine lemon juice and oil.  Whisk until just blended.  Add salt and pepper.   Pour over quinoa, toss to coat and garnish with feta cheese. 

ENJOY!

The Burning River

The lyrics are haunting for someone born and raised in Cleveland ... "Cleveland, City of Magic; Cleveland, City of Light" ... even as melodic music plays in the background.  References to "magic" and "light" would make one think that the composer and singer is paying a tribute to Cleveland.  However, the composer is Randy Newman and the song is named "Burn On."  The tribute is to a travesty ... "burn on, big river, burn on."

The travesty was the Cuyahoga River catching fire in 1969.  The odd thing is that sight of a river catching fire was not uncommon.  According to Wikipedia, the Cuyahoga has caught fire approximately thirteen times since 1868.  The largest fire was not even the one in 1969.  Instead, a fire in 1952 caused over a million dollars of damage to boats and even a river-front building.

Yet, the burning of the Cuyahoga River in 1969 fire sparked a different kind of flame, which propelled the environmental movement.  People began to take notice and heed of the state of their rivers.  The Cuyahoga River, for example, was basically sludge, with all of the fish having been killed off in many parts of the crooked river.  That fire in 1969 was a catalyst for a lot of good things, such as the Clean Water Act and the Environmental Protection Agency.

The name, Burning River, also happens to be my favorite beer from Great Lakes Brewing Company, at least among its year around offerings.  Great Lakes Brewing is one of the oldest, if not the oldest, craft brewer in the State of Ohio.  For the longest time, it was the standard in craft brewing.  I used to visit Great Lakes whenever I was visited Cleveland.  (Admittedly, I do not get there as often as I used to, due to the proliferation of craft brewers like Fat Head's, The Brew Kettle and Market Garden.)

Great Lakes produces the Burning River with four malts and two hops. The malts are Harrington 2-Row base malt, Crystal 45, Crystal 77 and Biscuit malts.  The hops are Northern Brewer and Cascade hops. 

The Burning River is pours an amber orange color, reminiscent of the hues that could be seen in some fires.  The beer pours an off white foam that graces the top of the liquid.  The aroma is full of hops, which one expects from the Cascade hops.  Both the Northern Brewer and Cascade hops are clearly present in the taste, with the former providing a strong bitterness to the beer, while the latter adds a sense of grapefruit or other citrus to the taste. 

The brewers suggest that this beer is best paired with smoky red meats, as well as flavorful cheeses such as Stilton and other blue cheeses.  I think that the Burning River will go with most any red meat, and even poultry.  I did try the Great Lakes with a Rogue blue cheese and the pairing worked fairly well, much to my surprise.   

Great Lakes is increasing its distribution of its beers, which can be found from Chicago to Washington, D.C.  This beer sells for about $8.99 a six pack.  

ENJOY!

Cordero Asado con Patatas

According to José Andrés, this dish -- Cordero Asado con Patatas  or Roast Rack of Lamb with Potatoes --is a classic dish from Aragón, which is served in many of the region's restaurants.  José says he began making this dish for his Jewish friends in the United States as their passover meal, "not least because lamb plays a symbolic role during their holiday feast."  José adds, "[i]n any religion, on either side of the Atlantic, this is a simple and satisfying meal the whole family can enjoy!"

This simple meal is reflective of the cuisine in Aragon.  Many describe that cuisine as simple, straightforward meat dishes of  lamb, boar or venison, served with vegetables.  Lamb is especially common, with various dishes of roast lamb or lamb stew gracing the tables of restaurants and households.  This dish is a little fancier than the average lamb dish, relying upon a cut -- the rack -- that costs more than others, such as the shank or shoulder.  

While this recipe is fairly simple, I did have some trouble with the potatoes.  If you look at the picture in the Made in Spain cookbook, the potatoes are nicely browned.  Although I followed the recipe, including cooking times, the potatoes did not brown and some were still a little raw.  This may have been due to my cutting the slices a little too thick or it may have been that I needed to cook them a little longer.  However, the lamb cooked perfectly, as you can see from the pictures.  I can live with some undercooked potatoes when the lamb is perfect.

CORDERO ASADO CON PATATAS

Recipe from José Andrés, Made in Spain at 200

Serves 4

Ingredients:

4 Yukon Gold potatoes, peeled and cut into 

     1/4 inch think rounds

8 garlic cloves, peeled

16 pearl onions, peeled

4 fresh rosemary sprigs

4 fresh thyme sprigs

3 tablespoons of Spanish extra-virgin olive oil

Sea salt, to taste

2 French cut racks of lamb, about 10 ounces each

1/2 cup of dry white wine

Directions:

1.  Bake the potatoes.  Preheat the oven to 450 degrees Fahrenheit.  Toss the potato slices, garlic, onions, rosemary, thyme and 1 tablespoon of the olive oil together in a mixing bowl.  Spread the mixture in a large roasting pan, season to taste with salt, and bank in the oven for 10 minutes.

2.  Brown the lamb.  While the potatoes roast, heat 1 tablespoon of the olive oil in a  a large saute pan over medium high heat.  When the pan begins to smoke, add the lamb racks and brown for about 2 minutes per side.

3.  Roast the lamb.  Remove the potatoes from the oven and pour the wine over them.  Arrange the lamb racks on top of the potatoes, leaning them against each other to form a triangle.  Return the pan to the oven and cook for another 20 minutes or until the lamb measures 130 degrees Fahrenheit on a meat thermometer.  Transfer the lamb to a cutting board to let it rest for 5 minutes.

4.  Plate the dish.  Slice the racks into chops and divide them among 4 plates.  Spoon the potatoes, onion, garlic and herbs onto the plates.  Drizzle the lamb with the pan juices and the remaining tablespoon of olive oil. Season to taste with salt.

 PAIRING THIS RECIPE

Given this recipe draws its inspiration from Aragón, Spain, one would think a wine from that region would pair well.  It may be a little difficult finding wines from that region. However, wines from a nearby Rioja region could work just as well.  Obviously, a red wine -- such as a wine made with the Tempranillo or Garnacha grapes -- would pair well.  When I made this dish, I used a Rioja Blanco -- the Muga Rioja Blanco (2011) -- for the 1/2 cup of the dry white wine; and, to my surprise, the wine also paired reasonably well with the dish.  If yo udo not have a Spainish wine handy, then consider a Pinot Noir from France or Oregon.

ENJOY!

Muga Rioja Blanco (2011)

When one thinks of Rioja wine, thoughts usually turn to red wine, tinto.  The reason may lie with the fact that 85% of the grapes cultivated in the La Rioja, the denominación de origen calificada, are red grapes (Tempranillo primarily, but also Garnacha Tinta, Graciano, and Mazuelo).  This obviously leads to an abundance of Rioja tinto wines.

Yet, winemakers in La Rioja also make other wines, such as a blanco, which is made with the Viura grape, also known as Macabeo.  This grape is grown throughout La Rioja, as well as in Catalunya and Languedoc-Roussillon.  The Viura or Macabeo grape produces young, acidic wines.  However, winemakers often use the grape in blends, such as blending it with Xarel-lo and Parellada grapes to produce Cava.  The Viura grape can also be blended with some Malvasia and/or Garnacha Blanco grapes to produce the Rioja Blanco.

For the longest time, I have been wanting to buy and try a Rioja Blanco made by Muga.  I previously tried a Rioja Rose (or rosado) when I was pairing Spanish wines for a four course Spanish meal.  The rose wine was very good and, during my research, I only read good things about Muga wines.  So, I recently bought a bottle of Rioja Blanco to serve with a dinner that I made for my parents. 

Muga produces its Rioja Blanco with a blend of 90% Viura (Macabeo) and 10% Malvasia grapes.  The grapes are picked from vines that grow in clay and alluvial soils.  The winemaker's process results in half of the picked grapes being excluded from the wine process.  The wine is barrel fermented for three months on its lees (yeast), and then bottled.

The Rioja Blanca wine is a very pale yellow in color.  Given its youth, the wine is very aromatic, with scents of apples and a little pear or peach.  The winemaker describes this wine as having aromas of pineapple and peaches in syrup or honey.  Other reviewers described aromatic elements such as vanilla, almond, wild herbs and "buttery brioche."  Perhaps my olfactory senses are not well developed, but I could see the peaches and had a more difficult time sensing the other aromas.  As for the palette, the wine definitely had the taste of ripe apples, along with some pear and perhaps a little herb de provence in the background.  Those other reviewers found pineapple and guava, and perhaps a little spice from the barrel aging.  I could sense the fact that this wine was barrel aged, because it was a little smoother than I would have expected for a wine that is described as young and ready to be consumed now.

As I mentioned above, I bought this wine to pair with a meal that I made for my parents.  The meal began with Ensalada Murciana con Queso Murcia al Vino or Drunken Goat Cheese and Tomato Salad.  The wine went very well with the tomatoes and cheese.  The main course was Cordero Asado con Patatos, or Roast Rack of Lamb with Potatoes.  The Rioja Blanco actually went very well with the roast lamb and complemented the herbs used with the potatoes.  

I found this wine at a local grocery store where it sells for $16.99 a bottle.  

ENJOY!

Ensalada Murciana con Queso Murcia al Vino

I am a big fan of José Andrés and his cooking.  I have watched all of the episodes of his PBS show, Made in Spain.  (Actually, I have watched those shows several times each.)  Clare bought me a copy of his book, Made in Spain, and, every once in a while, I have made one of his recipes.

Recently, my parents came to visit and I decided to make them a meal from the Made in Spain cookbook.  I decided to make this dish -- Ensalada Murciana con Queso Murcia al Vino or Drunken Goat Cheese and Tomato Salad -- as the starter.  

Although this dish appears fairly simple, it takes some skill.  I was limited in one respect -- I did not have an apple corer -- so that I could not get the cores cut as called for in the recipe.  I also sliced the cheese in a different way.  Rather than cutting 1/2 inch sticks, I cut slices, primarily because of the cut of the cheese that I got from the store. However, the skill really is needed when it comes to getting the "tomato fillets" -- the seeds -- which José describes as the "hidden caviar" in the tomato.  He admits that it takes a lot of work, "but along the way," according to José, "you're exploring the wonders of the tomato and transforming your salad into something truly special."

This dish was very special and very delicious.  However, I was unable to recreate the dish as it is depicted in Made in Spain.  Presentation has always been my weak point, but it gives me an opportunity to improve. 

ENSALADA MURCIANA CON QUESO MURCIA AL VINO

Recipe from José Andrés, Made in Spain, p. 37

Serves 4

Ingredients:

4 ripe beefsteak tomatoes

4 tablespoons Spanish extra-virgin olive oil

Sea salt, to taste

4 ripe plum tomatoes

1 tablespoon Spanish aged sherry vinegar

8 ounces of Murcia al Vino, cut into slices

1/2 cup of good quality black olives

Fresh thyme sprigs

Fresh chervil sprigs

Directions:

1.  Prepare the beefsteak tomatoes.  Using an apple corer, cut out the centers of the beefsteak tomatoes.  Trim off the stem end of the cores, cut the cores in half and set aside.  Slice the tomatoes in half.  Place a grater over a large mixing bowl.  Rub the cut surface of the tomatoes over the grater until all the flesh is grated. Discard the skin.  Season the tomato pulp with 1 tablespoon of the olive oil and a little salt and set aside.   

2.  Prepare the plum tomatoes.  Using a sharp knife, slice off the top and bottom of each plum tomato.  Locate the fleshy dividing wall of one segment inside the tomato.  Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the ore of the tomato.  Set the seeds aside.  The aim is to keep the pulp of the seeds together to create tomato-seed "fillets" that are separate from the firmer tomato flesh.  Finely dice the tomato flesh and set aside.

3.  Complete the dish.  Whisk the remaining 3 tablespoons of olive oil and the vinegar in a bowl and season to taste with salt.  Spread the grated tomato pulp on a serving platter.  Sprinkle the diced plum tomatoes on top of the pulp.  Arrange the tomato cores on top.  Place the tomato-seed "fillets" around the platter.  Top with the cheese and olives and drizzle with the dressing.  Garnish with thyme, chervil and sea salt.

ENJOY!

Curried Pumpkin Apple Soup

My Mom is a great cook who, along with my Dad, make some really great meals.  Recently, my Mom has been talking about this recipe for Curried Pumpkin Apple Soup.  She has made the soup and really loved it.  She loved it so much that, when my parents recently visited Clare and me, she brought the recipe with every intention of making it for us.  And we were glad she did.

The recipe from Taste of Home's Heartwarming Soups.  The ingredients suggest fall ... pumpkins, apples, leeks, onions.  The curry provides a good spice flavor and, if you want to be adventurous, you can try different curry powders, which could increase the heat or spice flavor.  My mother used some of the sweet curry powder that we have in our spice drawer.  When all is said and done, the soup was exactly as described in the magazine: "[s]weet apples and spicy curry combine in a rich soup that is absolutely perfect for fall."

What makes it perfect is that it was cooked by my Mom!

CURRIED PUMPKIN APPLE SOUP

Recipe from Jane Shapton, printed in Taste of Home,
Heartwarming Soups at 11

Serves 8

Ingredients:

2 medium Golden Delicious apples, peeled and coarsely chopped

1 medium onion, chopped

1 medium leek (white portion only) chopped

2 tablespoons of butter

3 garlic cloves, minced

2 to 3 teaspoons curry powder

1 can (15 ounces) solid-pack pumpkin

4 cups chicken broth

1 cup heavy whipping cream

Salt to taste

Directions:

1.  Saute and boil the ingredients.  In a large saucepan, saute the apples, onion and leek in butter until tender.  Add garlic and curry; cook 1 minute longer.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Stir in cream, heat through (do not boil).

2.  Blend the ingredients.  Remove from heat; cool slightly.  In a blender, process soup in batches, until smooth.  Season with salt.

ENJOY!

Mushroom Quinoa Risotto

This recipe caught my attention ... it blends an ancient "grain" with a traditional Italian preparation for rice.  Quinoa or, in Quechua, kinwa, is a grain-like crop that originated in the Andean mountains from modern day Ecuador to Peru and Bolivia.   South America.  Far from modern, quinoa dates back thousands of years.  The Incans referred to it as chisaya mama or "the mother of all grains."  The name is apt, as quinoa is a very healthy ingredient.  The grains pack a lot of protein, calcium, iron, and all eight essential amino acids.  

When it came to getting the ingredients, the recipe calls for the use of trumpet mushrooms and shiitake or white mushrooms.  Trumpet mushrooms can be hard to find, while most stores carry shiitake or button mushrooms.  However, I decided to use a mixed mushroom pack, which had at least four of five different mushrooms.   The variety of mushrooms definitely added to the plating of the dish.

This dish represents my first attempt at making quinoa.  The use of the risotto preparation provided some comfort, because I have made several risottos in my time. The quinoa definitely presents a different texture than the arborio rice, but I think it  still worked very well with this dish.  I would have to say that I would make it again.

MUSHROOM QUINOA RISOTTO

Recipe adapted from Healthy Eating During Pregnancy at page 88

Serves 4

Ingredients:

3 cups of mushroom or chicken stock

1 tablespoon of extra virgin oil, plus 2 teaspoons

2 tablespoons of shallots, diced

1 teaspoon of garlic, minced

1 1/2 cups of white quinoa, rinsed

1/2 cup white wine

8 ounces mixed mushrooms, sliced

1/3 cups of grated Parmesan

Salt, to taste

Ground pepper, to taste

Directions:

1.  Heat the stock.  In a medium pot, heat the broth over low heat and simmer while you prepare the rest of of the dish.

2.  Prepare the risotto.  In another medium pot, heat 1 tablespoon of olive oil over medium heat.  Add the shallot and garlic and saute until soft and translucent, stirring often to prevent browning.  Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes. Add the wine and cook, stirring occasionally, until evaporated.  Ladle 1/2 cup of hot stock, stir and simmer until the liquid has evaporated, about 3 minutes.  Continue the process, adding 1/2 cup of broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.

3.  Prepare the mushrooms.  Heat the remaining two teaspoons oil in a small saute pan and cook the mushrooms until browned.  Season with salt and pepper, transfer to a bowl and set aside.  

4.  Plate the dish.  Stir some of the mushrooms and Parmesan into the risotto.  Spoon into 4 serving bowls and top with mushrooms.  Serve immediately, with additional Parmesan cheese for sprinkling.

ENJOY!