Happy Friday, friends!
We just arrived in Austin!! So excited. Thanks for all your awesome recommendations — Turner, Kris, and I can’t wait to explore and eat our way through the city 😉
I flew out of BWI this morning, so last night after my Anatomy & Physiology final (thank god that’s over with! 2 down, 1 more to go — Nutrition on Monday night!), I headed to Baltimore to spend the night with my best friend Jenny from high school 🙂
Yay! It was great seeing her and so fun to relax, eat, drink wine, gossip, and paint our toenails 🙂 I provided the wine, and she made an awesome dinner for us. I was very impressed!
She made Parmesan Mushroom Risotto with seared Black Pepper Crusted Yellowfin Tuna. Hot damn!
Looks like a gourmet restaurant, right?! 🙂
On the side, we had delicious goat cheese, beet, walnut, and spinach salads. Jenny knows my obsession with all things goat cheese and beet 😉
What an amazing meal! I LOVE black pepper crusted tuna — you literally just roll the raw tuna in a pile of black pepper with a pinch of salt, then sear it quickly in a pan with some cooking spray or olive oil! Easy as that 🙂
I asked Jenny for the risotto recipe to share with all of you since it was so delicious! I’ve never made risotto before because I always felt like it was complicated, but she swears it’s not!
Parmesan Mushroom Risotto
- 2 Tbsp. Olive oil
- 5-6 medium mushrooms, chopped
- 2 to 3 cloves garlic, diced
- 1 cup Arborio Rice
- 2 cups vegetable stock (divided in half)
- 1/4 cup cream or milk (optional, but makes it nice and creamy)
- Parmesan cheese to taste
Heat 2 tbsp olive oil in a 2-qt saucepan over medium heat. Add garlic, mushrooms and Arborio rice and sautÃ© for 1-2 minutes (stir to coat everything). Pour half (1 cup) veggie stock into pan and stir occasionally (to prevent sticking). After initial stock has boiled down (about 10 min?), pour the remaining 1 cup in. After THAT has boiled down, pour in cream (stirring occasionally still to prevent sticking), and once cream has been absorbed/boiled down shake on parmesan to taste (I used approx 1/4 cup). Super easy! Serve hot 🙂
I love that risotto is so versatile — it seems like a super fancy dish but is actually just as easy as making regular old rice!
I’m currently rocking out in the Austin baggage claim with Kris! Turner’s flight should arrive in 20 minutes or so. I figured out how to use my phone as a mobile hot spot for my computer — baller!!!
Catch you guys later with Austin shenanigans!! 🙂