One-Pot Meal: Spring Time Mushroom Risotto {Good Cook Kitchen Drawer Contest}

photo 3(5)

I have really enjoyed working with Good Cook and getting to participate in their challenges and using their products. If you are anything like me, you get rather excited about kitchen gadgets, and trust me, Good Cook has some great ones. Starting on June 1, you will be able to build your kitchen drawer with 15 Good Cook tools and gadgets from goodcook.com, all you have to do is choose up to 15 items from the official list of products, and you might just win what you choose! If you are a bit suck on what to choose, you can always choose the same tools and gadgets that I did or any of the other participating bloggers…more info will be provided when the contest begins.

From June 2 – June 7th, Good Cook is hosting a 5-day product giveaway on their Facebook page, plus there will be instant winners. For each drawer that you build, you have a chance to be an instant winner and you can enter once daily for more chances!Read more:

Wondering which products are available? Look for the “ADD ME” icon below on the Good Cook website! Additionally, during this contest, all items on GoodCook.com are 25% off – there is no code needed…just head on over and start shopping. The “Build Your Kitchen Drawer” Contest will run from June 2nd – July 14th.

To begin this awesome “Build Your Kitchen Drawer” event bloggers were given five tools/gadgets to work with and create a one-pot meal with. We had to use at least two of the five tools provided us and create a delicious dish…not too hard right? Ha, I beg to differ…I got stuck on “one-pot meal”, thinking to myself “I could make a soup”, “Nah, its spring time”, or “chili…that’s always a one-pot meal”, “No, I don’t really want chili right now either”. So my next thought was fried rice, because, you know me, I LOVE Asian food, but when walking through the grocery store I came across this mix of mushrooms; it had baby bellas, shiitake, and oyster mushrooms, and decided to make a spring risotto with mushrooms and green onions, and of course some white wine. There are so many “one-pot” meals, and this one can be used as an entrée or as a side dish…you can even bake it, or roll them into balls and make fried risotto balls – endless possibilities!

The five items that we were provided are  SMART Ice Cream Scoop, Flip Measuring Spoon, Safe-Cut Can Opener, Egg Separator, and the Pot Clip Holder. All of these products are great – I did not use all of them to make this dish but I did try to test them out at least once so I could share them with you. The only item I did not use for this recipe was the Safe-cut Can Opener, but let’s start with the items I used…

  • SMART Ice Cream Scoop – LOVE this ice cream scoop…it has a split back to help release the contents, and can be used for many different things such as scooping the risotto out of the pan into my bowl, mashed potatoes, and obviously ice cream, you can read more about the SMART Scoop here – (hand wash only).
  • Flip Measuring Spoon – this is perfect for people who do not want a cluttered drawer, or are just starting out, it is four measuring spoons in 1, it doesn’t get much better than that. I used this to measure out the red pepper flakes and salt for the recipe below, you can read more about it here.
  • Egg Separator – is a pretty handy tool especially if you need only to use the egg whites or yolks in a recipe – I did not NEED to use that for this recipe, but I tested it out anyway…it just makes life a little easier, read more about it here.
  • Pot Clip Holder – How I have lived with out this, I’m not sure just yet. This is the perfect little kitchen gadget that I think everyone should own, maybe even several of them. This helps keep your stove top and counters nice and clean. It clips on to the side of the pot and holds your spoon when you aren’t using it. Read more about it here.
  • Safe-cut Can Opener – The one and only item I did not use, only because I had no can to open, but this can opener, as its name states is a “safe-cut” which means it leaves no sharp edges to get injured on! So this tool is perfect for having your younger ones help out in the kitchen, you can read more about it here.

 

photo 1(9)Here is what I made…

Spring Time Mushroom Risotto

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Ingredients

  • Olive Oil                                               1 tablespoon
  • Butter                                                   1 tablespoon
  • Scallions, sliced                               1/4 cup
  • Mushrooms, sliced                           1 cup
  • Red Pepper Flakes                          1/4-1/2 teaspoon
  • Salt, Kosher                                        1/4 teaspoon
  • Arborio Rice                                       1 cup
  • White Wine                                         1/2 cup
  • Chicken Stock, low sodium            4 cups
  • Egg, whole                                         1 large
  • Parmesan Cheese, grated            1/4 cup

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. In a small stock pot add four cups of chicken stock and heat over medium heat, then reduce to a simmer
  3.  In a large, heavy bottom skillet, heat olive oil and butter over medium heat.
  4.  Add sliced scallions and saute for 1 minute.
  5. Add mushrooms, and cook for an addition 2 minutes.
  6. Add white wine and cook for an additional minute.
  7. Season with salt and pepper
  8. If the pan is a little dry add an additional teaspoon of either oil or butter, then add the rice and stir to evenly coat.
  9. Stir in 1 cup of stock – just enough to cover the rice.
  10. Stir well and continue to stir until the rice has almost completely absorbed the stock.
  11. Continue this process until all stock has been added to rice and absorbed. This should take about 20-30 minutes.
  12. Push the risotto to the outer edges of the pan and add the egg.
  13. Fry egg, and carefully flip over to not break the yolk – you want it to be runny over the risotto when plating.
  14. Gently remove the egg and set aside.
  15. Remove from heat and stir in Parmesan cheese.
  16. To serve top with fried egg and sliced scallions.

Chef Notes:You can use any short grain rice instead of the arborio rice, as risotto is a style of cooking, not a type of rice.

 Be sure to check out more delicious recipes from the other Good Cook Bloggers and Kitchen Experts at the link below!


This post was sponsored by Good Cook as part of the Blogger and Kitchen Experts programs.

#goodcookcom #kitchendrawercontest #goodcookblogger

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