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union station farmers market + shiitake mushroom risotto

union station farmers market + shiitake mushroom risotto

there is now a farmers market at union station in denver on saturday's. 🤗 ðŸ… ðŸŒ½ ðŸ§€  - it's so cute. i grabbed my ae-1 and an iced coffee, met up with my friend mary, and headed downtown on the 4th. there was fresh bread, pastries, veggies from around the area and an all around good vibe. if you're in denver on a saturday this summer, make it your first stop before the pool or a hike. 

i ended up grabbing some shiitakes from mile high fungi, some tomato starts from cure organic farms,+ an iced coffee. i love mushrooms. they are easily up there with my favorite foods. so when deciding what to do with them, i employed my other favorite food - parmesan cheese. it turned into a shiitake mushroom and parmesan risotto. 

ingredients: 

  • arborio rice (i had to use a trader joe's mushroom risotto box minus the seasoning because they don't have just arborio rice to buy there?!?!?)
  • veggie stock 
  • shiitake mushrooms
  • sweet yellow onion
  • parmesan
  • garlic
  • parsley
  • basil (i have a plant and everyone should
  • salt + pepper
  • red wine + balsamic + amino acids
  • olive oil + butter

steps:

  1. chop up a half cup of onions finely. heat a pot on medium heat with 2 tbsp of olive oil. add in the onion and hit with some salt and pepper. now grab your rice (i used 1.5 cups) and sauté it for 3 minutes.
  2. add in 3 cups of veggie broth and stir. bring to a boil. once boiling, stir and cover and reduce to a simmer. stirring frequently until the liquid is almost gone. 
  3. now for the mushroom topping, slice your mushrooms and put them in a heated sauté pan over medium heat with some butter. i added some leftover onion chops as well. miso could be yummy to add here. now add a splash of red wine, balsamic, and amino acids. hit with salt and pepper. stir frequently
  4. while the mushrooms and rice cook, chop up basil, parsley and garlic. also grate a cup of parmesan.
  5. when the rice cooking liquid is almost gone - stir in the parmesan, parsley, basil and some more salt and pepper. let the evaporation finish. 
  6. also when the mushrooms are almost done add in the garlic and cook for one more minute. 
  7. i served with more parmesan on top and some fresh basil with a simple salad of arugula + cherry tomatoes (the ones pictured above) + parm with some olive oil and jacobsen's sea salt. oh also some red wine and sparkling water because italy.
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curried tomato jam

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