Fall Comfort Food: Creamy Mushroom Risotto with Caramelized Onions (Vegan)

This is legit fall celebration comfort food.  Super rich but not an ounce of cream and very little olive oil.  The creaminess comes from the starchy rice as it cooks.  Topped with caramelized onions it's just phenom.com.  

I think this is a fun recipe to make, the house smells incredible plus you get to drink AND cook with your wine.  Even if you are not a vegetarian, this is hearty enough to be a main dish for your meatless mondays.    

Creamy Mushroom Risotto with Caramelized Onions

Serves about 6 as a side dish or 3 main meals

3 sweet yellow onions

2 tbsp evoo (extra virgin olive oil)

3 cloves garlic minced or pressed

1 lb cremini mushrooms washed and sliced

1 large sprig fresh rosemary 

1.5 cups arborio rice 

1 tbsp balsamic vinegar 

1/2 cup dry white wine (or 1 cup if you're me! I like it super winey)

4-5 cups vegetable broth 

1 tsp sea salt

1/2 tsp fresh black pepper plus more to garnish

1 tbsp earth balance or butter to stir in (optional)

1. Chop ya veggies.  Chop one onion and throw it in a large heavy pot with 1 tbsp evoo and cook on medium for about 5 minutes.  While this cooks cut the other 2 onions in big half moons for your caramelized onions and set aside. Add garlic to the pot and continue to cook on med/low for another 5 minutes.  

2. Pour your veggie broth in a separate pot with a ladle and get that sh*t simmering.  You will add it to your risotto.

3. Push the onions/garlic to the sides of the pot, turn up the heat to med/high and add sliced mushrooms, cook for 5 minutes without flipping so they brown, then turn over. Cook another few minutes until everything is brown and a crust starts to form on the bottom.  Chef Anne Burrell says BROWN FOOD TASTES GOOD.

4. Meanwhile, get caramelized onions going.  In a large cast iron pan add 1 tbsp evoo, the rest of your sliced onions and salt liberally.  Let this cook on low heat very slowly, about 30 minutes, stirring occasionally.  Watch closely so they don't burn and be patient.

5.  Add salt, pep, rosemary and rice to the onions/mushrooms.  Stir the pot and cook rice another 2 minutes until it starts to become transparent.  Add balsamic and wine.  Stir and scrap the bottom to deglaze the pan.  Let the wine cook down and reduce.  This is important!  You want to have a wine flava.  If you dump the wine and broth in together the wine will taste raw and strong rather than rich and flavorful.  

5.  Once the wine cooks down and your kitchen smells divine, start to add broth one cup at a time.  Scrape the pot and stir to mix. When it cooks down, add another cup, scrape and stir.  You will do this for a while.  This is the fun of making risotto.  Keep stirring and TASTE YOUR FOOD frequently.  Then you will know when you are done, the rice will be tender (but not a mushy mess).  

6. When the risotto is tender and done, spoon in earth balance or butter.  Serve each bowl with caramelized onions and fresh black pepper.  

I hope you enjoy!  Let me know what you think.  <3 Lauren

Choppin veggies.

Brown food tastes good!

Risotto rice.

Before...

After mmm.

The finished product.

#feelslikesummer #crabcakes #makeyourownmayo #grilledpeachsalad

Perfect Crab Cakes with Grilled Peach and Red Onion Salad

OMG I think I perfected crab cakes!!!  I have made CC countless times and this batch was by far the best!  They weren't super greasy, had tons of crab, and barely held together.  With some chopped veggies and the last of my mom's tarragon and parsley these were DOPE.  A nice light dinner for a beautiful end of summer night.  

NOTE:  I think the secret to my success was that I made my own mayonnaise.  Stop dry heaving.  It's really easy to make, you know exactly what's in it, and once you add garlic and herbs it's called aioli and then it's gourmet.  

Easy components to homemade mayonnaise.

The finished product.  Lemony and no mystery ingredients.  It seriously tastes so much better than Hellmann's bullish*t   

16 oz can of crab meat.  Look for lump crab or something like that.  I've found 16 oz at Trader Joe's for about $10 and the same can was $20 at the grocery store.  

The Bowl.  Worcestershire, old bay, and panko. 

Before.

After.

Aioli.  Homemade lemon mayo with garlic and scallions.

Our yummy meal: crab cakes with aioli and mixed greens with grilled balsamic peaches and red onions.

Crab Cakes with Homemade Mayonnaise and Garlic Herb Aioli

mayo:

2 egg yolks 

1/2 lemon juiced (2 tbsp)

1/2 tsp salt 

1 cup vegetable oil

crab cakes:
16 oz can jumbo lump crab meat 

3/4 c homemade mayo 

1/4 c red peppers, finely chopped

1 c panko bread crumbs 

1 tsp worcestershire sauce

1 tsp old bay seasoning

2 scallions chopped fine

1/4 c chopped parsley

1 tbls chopped tarragon 

fresh ground black pepper

grilled peaches/onions
2 firm peaches, cut in half, pits removed
1/2 red onion, sliced in thick rings
balsamic vinegar

mixed greens and french vinaigrette:

mixed greens or baby spinach

2 tbls evoo

1 tbls red wine vinegar

dot of dijon mustard

S&P

aioli:

the rest of your mayo or about 1/4 cup

1 garlic clove

1 tbls herbs (scallions or chives/tarragon/parsley whatevs) 

1. Start with your mayo.  If you have a kitchen aid mixer then thank god.  If you have an electric mixer good.  If you don't have either then whisk by hand or buy mayo!

Crack 2 egg yolks into a bowl, add salt and lemon juice.  SLOWLY ADD A COUPLE DROPS OF OIL TO START. The eggs need to emulsify first.  Once the mixture starts to thicken, add oil in a steady stream.  Keep whisking until it's light and fluffy.

2. Mix your crab cakes.  In a medium/large bowl add your crab and dry with paper towels.  Add mayo, old bay, peppers, herbs, and black pepper and mix lightly so you don't break up the crab too much---you want some big chunks.  Add bread crumbs and gently toss until just combined.  

3. Meanwhile have someone light your grill.  Pour yourself a glass of wine and drizzle some balsamic vinegar on your peaches and onions.  Throw those suckers on the grill, preferably on a grill pan if you want to keep any of your onions.  Grill for a few minutes on each side until they have nice grill marks and are tender. 

4. Mold crab cakes in your hands.  Throw a cast iron skillet on med heat.  Put about a tsp of vegetable oil in the pan and spread around with a paper towel.  Use a neutral oil like veg or grape seed which have a high smoking point--olive oil doesn't and has a weird taste/starts to decompose.  Or f*ck it and use pam.  

5. Cook for about 3 minutes on each side or until golden brown.  

6. Make your salad.  I usually grab a handful of greens per person.  Whisk your french vinaigrette.  Toss with your greens, plate it and add your delightful grilled treats.  

7. Spatula the rest of the mayo into a little bowl, add a clove of garlic and some herbs.  I just used scallions but tarragon or chives would be bomb too.  

8. Eat!  If you are with big eaters like my stepdad and Jeff, toast a hotdog bun or bread and let them eat a crab cake sangwich.  

Let me know what you think!! I freaking love crab cakes.  I wish they weren't all gone because I want one now.  <3