Wild Mushroom Risotto...and Pinterest

Since I've been hooked on Pinterest, I've been neglecting my own posts, and photos to upload to blog about and making excuses to feature other bloggers' foods...and why not? I have been so impressed with all the various wonderful things I find on Pinterest among them my foodie friends' pins, and as soon as I visit someone's food blog these days, I immediately want to pin their amazing creations....is that good, or bad...or just a little crazy?!

linking to: 
Full Plate Thursday, @ Miz Helen's Country Cottage
Thursday Favorite Things @ Katherines Korner

We all have are different style of foods...different presentations...different photo technique; some bloggers just want to make photos small, and concentrate on the actual recipe, some bloggers want sheer elegance and make sure to set up fancy props, flowers, concentrate on the dish that is being served in...some blogger get a real in your face close up (guilty)...and why is that? I even ask myself. Well, the answer is clearly, that we want you to see how perfect it turned out, how it tastes, just by you reading the recipe and imagining, picturing, lingering on the aroma and the amazing flavors.



Then there are others, that totally turn me off, not so much as to aggravate me, like in the past, but how can someone use the same plate, post-after-post, always the same dull unattractive plate to feature there dish...you know who you are, so stand up and be "counted"...plopping a piece of something boring, not caring to even dress it up a bit...for heavens sakes; and you even leave a warning not to copy without permission....yikes! Now, that irritates me...who in the world would want to steal your photo, and recipe!

As for me...I've been very guilty, lately...I'm the "photo, and recipe food blogger thief" but only the sheer purpose of pinning your fabulous photos on Pinterest; I assure you, I put the URL link in to link back to your blog...even though I'm the culprit who uploaded it to Pinterest...then, later I inform you of my crime and let you know that the whole world will be seeing it...is that good, or bad?! You tell me!

I was just browsing through my daughter's computer...since I am staying here because they are in Lago di Como Italy at this very moment...staying with family;  I've been trying to figure out the Skype phone to call them. I got it working earlier, but now, I seem to have lost the sound. ...moving on!

Lora took this photo, from a few years ago, in Lake Como...

In case you're wondering, Lago di Como, or in English Lake Como, has to be one of the most beautiful places on EARTH...I kid you not. Just click on the link under the photo, and it will lead you to my "travel the World and ...(the seven seas) board, on Pinterest!

Pinterest-flickr photo stream, by; Paolo Margari

Wild Mushroom Risotto
Bon Appetit magazine; Sept. 1999

• 5 cups canned low-salt chicken broth
• 1/2 ounce dried porcini mushrooms,* rinsed

• 2 tablespoons (1/4 stick) butter
• 1 tablespoon extra-virgin olive oil
• 2 1/2 cups finely chopped onions
• 12 ounces crimini mushrooms, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh marjoram
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Additional grated Parmesan cheese

Preparation

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets

I searched high-and-low to get another copy of this "treasure" of an issue from Bon Appetit, that I have saved since 1999, and have mentioned in a previous post of mine that while I was relaxing by the pool, or beach (can't remember which one)

I was devouring, page...after page of all the glorious, fabulous recipes of the 100yr celebration of the American Food!

You cannot find this anywhere, unless you saved this issue, which I have done so, just like a few others of my favorites. This is no "thrift find"...as a matter of fact, I googled to try to find to order it for my GIVEAWAY GIFT to the winner, for putting up with me for my 2 year Blog Anniversary! Not much story about how I started to do my food blog, accept my daughter Lora talked me into it when she started her food blog a month or two before I did!

You will not find "fancy schmancy" photo shop photos on my blog...no set-up props, except the ones I find in my place, or at my daughter's ...using her beautiful butcher block table, or her gorgeous back yard and patio with the most natural, and amazing bougenvillas that grows abundantly right here in S. Florida!

All I can say, if it wasn't for my wonderful food blogger friends...most of them VIA-Foodbuzz, I will not say that you are my READERS as most some bloggers refer to you...you are my FRIENDS, from all over the globe and locally from the United States. I appreciate all your kindness and caring you have shown towards me...and the LOVE is so, so genuine from all you sweet comments, and e-mails, that honestly, sometimes I really just "weep" in silence, and end up with a huge smile on my face...that is LOVE!...and I love all of you, dear friends.

Thank you for all your LOVE, and support for these past 2 years...and as the song says by: Tina Turner..."Let's Stay Together!"...Amen to that!

note: I am offering this special Bon Appetit edition to the giveaway gift winner... so bear with me....I have just ordered it, but where else?

Back Issues.com

No deadline on this yet...since I just ordered the magazine! Not asking anything of you. except (you have to be a follower on my BLOG)....that's all!

Ever wondered how your blog rates on the outside of your little, or vast circle?...Well, I just found out when I googled my own blog name, and a long list of links appeared that was picked up by different sites...me, not even knowing about this.
Just think, I even have a price on my website(blog) now, if you check on the widget on the bottom right corner. Statscrop.com...here's what they had to say about my blog...wouldn't you know, I had no CLUE!...so check out and see what they have to say about your blog...and how much $ it's worth...very interesting!

 from: Statscrop.com

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