Monday, January 31, 2011

Capellini "Risotto" with Wild Mushrooms and Marsala

Capellini "Risotto"

Quite possibly one of the easiest, yummiest, Comfort Foods ever.

You know Risotto? That stuff in my last post that you stir for 45 minutes or more, over a steaming stove?

It's delicious. But forget that. This is the Working (wo)Man's Comfort Food.


Capellini (Angel Hair) Pasta
Mushrooms (This time I used Button, Crimini, and Porcini.)
Chicken Stock (Low Sodium, Organic, or Homemade.)
Marsala Wine.
Fresh Parmesan Cheese.

You'll notice that there are no quantities. I told you this is low-maintenance. Do whatcha want!


Slice and saute the mushrooms. Deglaze with some Marsala wine and set aside.

Melt some butter in a medium-heated pan. (How much depends on how much pasta you are making. I made half a box with 2 tablespoons of butter.)
Break the Capellini in half (I know, I know, Blasphemy.) and toss in the pan to coat with the butter. "Saute" the pasta in the butter until it begins to turn toasty and brown. Now comes the "Risotto" part:
Add in 1/2 cup of Marsala Wine, and stir until it's absorbed by the pasta. Then add in the same amount of Chicken Stock, and Stir again until Pasta is nearly dry. (You will notice that famous "Risotto" creaminess start to form.)
Repeat, adding (For half a pound of pasta) a total of 1.5 Cups of Chicken Stock and 1 Cup of Marsala. Ish. It's all "Add, Stir, Repeat."

When the Pasta is nearly cooked through to your liking (Taste it. It should be Al Dente, and this should take 7 Minutes-ish.) In the last "Add, Stir" session, add the sauteed Mushrooms, stir, and season with Salt and Pepper to taste.

Remove the Pasta from heat, and add in Parmesan Cheese (I used about 1/4 cup Freshly Shaved) and stir until it's completely melted and incorporated.

Voila. "Capellini Risotto"

Nobody will ever guess it only took you 10 minutes!

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