Ricky’s Turn

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As you know, I am spoiling my children preparing the food of their choice now that they are home. Today is Ricky’s turn. He loves italian food, but his favorite is risotto. So after a long hard training ride he refuels with carbs. By the time he gets home, dinner will be ready as a great surprise! I’m preparing a Red Wine Risotto, so delicious, my mouth melts. This dish can be served as a side or as a main course. It is vegetarian, gluten-free and most important, it is full of flavor.

Here is Ricky (in the middle) last season in Italy.

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RED WINE RISOTTO

Serves 6

Ingredients

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 1 3/4 Cups of Arborio Rice

1       Tablespoon of Olive Oil

1/2    Onion

1       Bundle of Asparagus

1      Package of Mushrooms

1     14g bag of dried mushrooms

4     Cups of water room temperature

1 1/2 Cups of red wine

Salt to taste

 

Procedure

  • Chop the onion
  • In a high-sided pan heat the oil
  • On high heat sauté the chopped onion until it becomes translucent

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  • Add the rice and stir for 2 minutes

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  • Lower the heat to medium. Add one cup of water stirring occasionally and let the rice absorb it. It will take about 3 minutes
  • Add the next cup of water stirring occasionally and let the rice absorb it. This time it will take about 5 minutes
  • Repeat this procedure for the remaining 2 cups of water. Meanwhile, slice the mushrooms and cut the asparagus in 2 inch long pieces.

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  • When all the water is absorbed, add the wine and the vegetables (mushrooms, dried mushrooms and asparagus)
  • Stir occasionally and add salt to taste

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So good! Hope you enjoy it as much as we did!

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