Dinner tonight would be Risotto with mushrooms and asparagus. With a glass of chilled, crisp Pinot Grigio at my side, and music from my iphone filling the kitchen, I began working. I began by preparing and cooking the vegetables before turning my attention to the rice. Once they were “settled down” in the skillet and quietly cooking I looked in the pantry, and to my dismay there was no risotto. There was Jasmine rice, wild rice, brown rice, couscous, barley, and some mystery stuff, but no Risotto. Now at this point, a lesser man than me would have panicked, but the tiger in me took over, after several minutes of wailing and cursing I calmed down and went to plan B. The vegetables would be transformed into a red creamy sauce, and gnocchi would replace the Risotto.
2. Mushrooms- sliced
4. Leeks – thinly sliced crosswise
5. Olive oil
9. Sweet Vermouth
10. Sundried Tomatoes – chopped
11. Tomato paste – about 1 tablespoon
12. Heavy Whipping cream – about ½ cup
13. Parmigiano cheese for grating
Cook the leeks in the olive oil until soft, then add the mushrooms, tomatoes, and garlic and cook over high heat, stirring frequently. After several minutes add the Asparagus, spices, tomato paste, and wine. Continue on high heat, until the mushrooms begin to brown, then reduce to low heat. Add the cream to the sauce about 5 minutes before adding the gnocchi to the boiling water.
Sometimes I think one could serve cardboard with heavy whipping cream and it would be delicious. In this case the gnocchi did just as well. It is one of those meal I want to share with others.