I love risotto. Any form, any add-ins, any way, any how. My husband loves London Broil. It's one of his absolute favorite cuts of meats. This is a dish that makes us both very happy.
The London Broil recipe for the marinade comes from the Better Homes & Gardens Cook Book
[the red & white checked one that everyone on the planet got for a wedding gift]. I changed it just a tiny bit.
We make London Broil many ways, and this is one of my husbands favorites. [Who am I kidding? "We!" That's like when men say, "We're pregnant!" I'm fairly sure someone is taking credit for something they aren't doing at all! ]
- 1/4 c. olive oil
- 2 T. lemon juice [about 1/2 of a lemon]
- 1/4 tsp. salt [I don't measure the salt or pepper, just throw it in]
- 1/4 tsp. pepper
- 2-3 cloves garlic, minced
- Score the meat by making shallow diagnoal cuts at 1-inch intervals in a diamond pattern. Do this on each side. Be careful not to cut through the meat, just 'score' through about 1/4" through.
- Mix ingredients together and pour over meat. Let marinate [in fridge] for 4-24 hours. [I do this in a food storage bag.]
- Heat grill to med-hi heat and cook meat on grill until desired doneness.
The original directions call for the meat to be broiled in the oven. You can do that, but my husband digs the grill flavor.
Creamy Mushroom Risotto
- 1 T. olive oil
- 2-3 cloves smashed garlic [don't mince them, just smash them, you'll remove it later]
- 1 1/2 onions, diced [pretty big onions]
- 1 tsp. dried parsley, or 1-2 T. fresh parsley [not super accurate, just eyeball it]
- salt & pepper
- 1 1/2 c. mushrooms [dried mushrooms are awesome here*]
- 1 1/4 c. prepared Shirley J cream sauce
- 1 c. arborio rice [don't try to sub something else!]
- 5 c. water
- 3 tsp. Shirley J chicken bouillon
- 1 tsp. butter
- 1/2 - 1 c. Parmesan cheese [I used a Parm, Asagio & Romano mix]
- Saute the onion and garlic in oil over medium heat, until onion is tender. Don't burn the garlic! Remove the garlic.
- Add parsley, salt & pepper. Cook until combined.
- Add mushrooms. Cook on low heat until mushrooms are soft and cooked through, but not soggy.
- In a small saucepan, over med-low heat, combine water & bouillon. Cook until warm. Keep on the heat, and continue to keep warm during cooking. This will help the risotto cook faster.
- Pour cream sauce into skillet. Add rice. Heat until simmering. Stir in broth 1 cup at a time, until absorbed. Stirring occasionally.
- Once the broth is absorbed, add another cup. Continue until broth is gone, and rice is cooked through.
- When rice is finished, stir in 1 tsp. butter and cheese.
- Serve hot.
*If you use dried mushrooms [Costco has some great ones!], rehydrate them, and save the water. Use this water to help equal 5 cups mixed with the bouillon.
**Mushrooms can be omitted if you don't like them. But you really, really should like them.
[Also pictured is basic garlic broccoli]