Fresh homemade pasta

I’ve been on a fresh homemade pasta kick lately. That’s because I just bought a Mercato Atlas Wellness 150 pasta maker (yes, it’s made in Italy). I’ve been wanting to try my own hand at pasta-making at home, and Luca from this season’s ”MasterChef” recommended me this particular brand, saying he’d gotten it as a wedding gift and loved it.

Atlas Pasta Machine
And now, I do too. The hubster’s eyes brighten every time I bring the pasta maker out of the closet because, well, being a guy, he likes anything mechanical. So it’s nice to have such an eager helper in the kitchen while making pasta. So far, I’ve made two types of pasta: a mushroom duxelle stuffed ravioli topped with a white wine tomato and basil sauce; and angel hair with shrimp, garlic, tomato, and white wine sauce. (We’ve had an influx of tomatoes in our garden this summer, so I’ve been constantly putting them in my pasta dishes.)

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Mushroom risotto

Risotto is something you always hear about on those ever-so-popular reality cooking shows of late. You have the amateur chefs sweating over the hot stove, their arms tired from the constant stirring motion. And in the end, the judges always remark in their British accent that the risotto is “unduh-cooked, ovuh-cooked…” So of course, you avoid attempting risotto in your own kitchen.

Well, I’m here to tell you if the Blind can Cook it, so can you. Sure, it’s tedious–you willhave to stand over the stove and possibly sweat for an hour, and yes, your arms may ache. But if you’re tenacious and follow the fairly simple recipe, you will have restaurant-quality risotto. All it takes is time and patience.

This mushroom risotto was the accompaniment to the scallops for Jade and Uyen’s birthday dinner. Everyone raved about it; I think it was the favorite (with the exception of John since he isn’t fond of mushrooms). You can serve it as a side dish, but it’s good enough to eat alone. Thanks to Myleen on All Recipes for the original version. Remember: if the Blind can Cook it, so can you. Bon appetit!

Recipe: Mushroom Risotto

Summary: My version of the Gourmet Mushroom Risotto from All Recipes


  • 6 c. chicken broth
  • 3 tbsp. olive oil
  • 2 portobello mushroom caps, coarsely chopped
  • 1 reg. pkg. white mushrooms, sliced
  • 2 shallots, diced
  • 1.5 c. arborio rice
  • 1/2 c. dry white wine
  • salt & pepper to taste
  • 1 stalk green onion or 3 tbsp. chives, finely chopped
  • 2 tbsp. butter
  • 1/3 c. parmesan cheese, grated


  1. In a saucepan, warm chicken broth over low heat.
  2. Warm 2 tbsp. olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until tender, about 5 minutes. Remove mushrooms with their liquids, and set aside.
  3. Add 1 tbsp. olive oil into the large saucepan, and stir in shallots. Cook until fragrant, about 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, add wine, stirring constantly until wine is fully absorbed. Add 1/2 c. broth to the rice, stirring constantly until broth is fully absorbed. Continue adding 1/2 c. broth at a time, stirring constantly until liquid is absorbed and rice is al dente, about 45 to 60 minutes.
  4. Remove from heat and stir in mushrooms with their liquid, butter, cheese, and green onion or chives. Season with salt & pepper to taste.

Cooking time (duration): 90

Diet type: Vegetarian

Meal type: supper

Culinary tradition: Italian

Microformatting by hRecipe.

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