Thursday, October 27, 2011

Chris Flowers' Rum Cake

I met Chris when I started singing backround vocals for Andy Williams. She was in the orchestra, playing violin. In those days (not THAT long ago, really) Andy traveled with an entire orchestra which is something that no one does anymore. In fact, he probably was one of the last ones. When he decided to stop touring and built his theater in Branson, he sized down his band and began using synthesizers which mimicked the string section, and horns. 
When Andy Williams opened his theater, I did the first two Christmas seasons. So, I would go to Branson from the end of November to the end of December and because I needed a place to stay, she very generously opened her home to me. I was like the college kid who comes home and takes the old bedroom for several weeks during Christmas vacation, except I did my own laundry.  
Chris is a gorgeous and talented woman and I am pleased to call her my friend. She's also a wonderful cook and this is her much sought after recipe for Rum Cake!  Enjoy!

Chris and I (with Tish Diaz on keys) during Andy Williams Christmas Show in Branson, MO.

The lovely Chris Flowers

Heat oven to 325

Mix Together in mixer:
1 yellow cake mix (Duncan Hines)
1 large box of vanilla instant pudding (not the cook and serve)
4 eggs
½ cup water
½ cup rum
½ cup vegetable oil

Spray bundt pan with Pam Cooking Spray. Pour completely mixed batter into pan. Bake for one hour or until knife comes out clean.

In a saucepot mix:
1 stick of butter
1 cup of sugar
½ cup of rum

Bring to a boil and boil for two minutes while stirring. Let sauce cool slightly.

While cake is in pan, make holes in cake and pour the sauce over top of cake. I make holes bigger until all the sauce has gone into the cake. Let cake sit in pan for a bit until slightly cooled…about 6-10 minutes. 

You want to make sure the cake is done, and the sauce is absorbed or the cake can get mushy.

I sometimes put sifted confectionary sugar on top of cake.

Tuesday, October 25, 2011

Melanie Taylor's Fall Veggie Recipes

To know Melanie is to love Melanie. Period.  I wish everyone reading this knew her like I do.  Besides being a sweetheart, and a true blue friend, she's a multi-talented singer/dancer/ songwriter. She has toured and done shows with countless people, not the least of which is Barry Manilow, Better Midler, John Mayer, as well as singing on shows like "The Voice".  But as I said, above all that, she's just a wonderful human. She and I did a few shows for Disney, back in the day. One of the shows we did was in St. Louis, under the arch. I will never forget that day because it was BLAZING hot. Here's a picture of us backstage that day...(not the best picture of either one of us but I think it's cute because we have the same hair).

Melanie is a vegetarian, so here are some of her favorite ways to eat veggies!

Kale–Toasted almonds, butter and salt or EVOO (extra virgin olive oil), balsamic, garlic and red chile flakes.

Swiss Chard–Braised in cream in a dutch oven or sautéed with EVOO, mustard, honey and white wine.

Cauliflower–Roasted in EVOO and finished with a sprinkle of balsamic and golden raisins. Or steamed and puréed with sour cream and fresh thyme.

Apples–Halved, roasted with Moroccan spices (cumin, clove and allspice) and drizzled with pomegranate molasses. Or peeled and chopped and sautéed in brown butter, sugar and toasted almonds

Fennel–Sliced and slow cooked in butter in a heavy roasting pan, and finished with a touch of cream. Or roasted with EVOO, salt and balsamic. Add goat or Parmesan cheese to finish.

Keep in mind all of these can be served hot or cold.


Monday, October 24, 2011

Foolproof Apple Cake

I love cooking seasonally, and when October rolls around I find myself wanting to bake this recipe. It is TRULY foolproof!  I recently decided to try another "apple cake" recipe and was very disappointed - there weren't enough apples - the cake was dry and bland.  But this one never fails and I want to share it with you - I hope you decide to try it.

Foolproof Apple Cake

2 C peeled, cored and chopped apples (I use 2 large Gala apples)
3/4 C sugar
1 1/2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 C vegetable oil
1/2 tsp vanilla
1 egg white 
cooking spray for the pan

Preheat the oven to 350

1. Combine the apples and sugar in a bowl; let stand 10 full minutes.

Be sure to give them 10 minutes so that some juices form in the bowl!

2. Combine flour, baking soda, baking powder, cinnamon and salt on a large bowl; stir well. Make a well in center of mixture.

3. Combine the oil, vanilla and egg white - beat until slightly frothy. Add to the flour mixture and mix well. This will be VERY dry. (There will be some moisture from the apple mixture)

The oil, vanilla and egg white, ready to mix into the flour...

VERY dry....but that's OK!

4. Add the apples and any juice that has collected at the bottom of the bowl. (it's ok to add a tsp or so of water to the mixture if it doesn't come together).

5. Spoon mixture into an 8-inch square baking dish, sprayed with cooking spray. Bake at 350 for 40 minutes or until slightly browned at edges.

Cool completely in pan on a wire rack.

Sunday, October 16, 2011

My Favorite Cranberries

I wish I could tell you where I got this recipe, but as usual, I don't remember. I know I got the recipe from somewhere before the Internet was invented. Honestly. That's how long I've been making these. Every year around Thanksgiving, I begin craving them - they are SO delicious and fresh.

My memories of the family Thanksgiving meal are Grandma's Southern Cornbread Stuffing, green beans with bacon (boiled for hours within an inch of their green lives), oven ready, par-baked rolls, some sort of mashed potatoes (from a box...I think) and Ocean Spray Jellied Cranberries which would be sliced into perfectly formed circles, right out of the can.

Until I tasted this recipe, I never knew that Cranberries had such amazing and intense flavor! The best part is that you can (and should) make these a couple days in advance of eating them, which makes preparing for Thanksgiving a bit less stressful).

These are the most delicious Cranberries you'll ever eat:

My Favorite Cranberries

1 1/2 C sugar
3/4 C water
3 whole cloves
3 whole allspice
2 , 3-inch cinnamon sticks
1 (12 oz) bag of fresh cranberries
zest of one orange

1. Bring sugar, water, cloves, allspice and cinnamon sticks to a boil in a 4 quart saucepan. 
Sugar and Spice.....(you know the rest)

Cook, stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes.

2. Remove from heat, add orange zest and cool. 

Keep in refrigerator at least 3 days before serving.

Saturday, October 15, 2011

The easiest potatoes you will ever make. Seriously.

I am reposting this because I think it's worth talking about again! This recipe is Lee's favorite - and becoming mine too. These potatoes turn out perfectly every time! Ina Garten is a genius.  

Ina's Dill Fingerling Potatoes

2 TBL unsalted butter
1 1/4 lbs fingerling potatoes, rinsed but not peeled
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 TBL chopped fresh dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Wednesday, October 12, 2011

Cream Cheese Sugar Cookies

Every year at Christmas, I go into "cookie baking mode". I have several recipes that I like to make during that time of year only, and this is one of them. Last year, I found a "mitten" cookie cutter and made this as gifts and one friend said, "! This isn't just a great cookie.......this is THE BEST COOKIE I HAVE EVER EATEN IN MY LIFE".   What a compliment!! If only this recipe were my own creation, I would feel great about taking the kudos.  I have no idea where I got this recipe, but since I've had it for so long, I am going to assume it came from either Betty Crocker, or one of my mom's church fundraiser cookbooks. It doesn't matter though, because my friend was right. This probably is my all time favorite cookie because it is so delicious.

You can see by this picture that my decorating skills are lacking. That's ok with me....nobody complained....they were too busy enjoying the cookies!

My Cream Cheese Sugar Cookie mittens (those are chocolate truffles in the middle....not made by me, but by Trader Joes)


1 C sugar
1 C butter, softened
3 oz regular cream cheese (not low or fat free!), softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 C all purpose flour


1. In a large bowl, combine sugar, butter, cream cheese, salt, extracts, and egg yolk. Blend well. Lightly spoon flour into measuring cup, and level off to measure. Stir in flour until blended. Cover with plastic wrap and shape into a disk. Refrigerate for about 2 hours or overnight.

2. Heat oven to 350. On a lightly floured board, roll out dough, 1/3 at a time to 1/8 inch thickness. (Keep remaining dough refrigerated). Cut into desired shapes with floured cutters. Place 1 inch apart on cookie sheets lined with parchment paper. Leave cookies plain or sprinkle with sugar crystals at this point.

3. Bake for 7- 10 minutes, or until a light golden brown. Immediately remove from sheets and cool on wire racks. Cool completely. Frost and decorate as desired.


Monday, October 10, 2011

Stuffed Green Peppers

This recipe is one of my own creations. I think it is a more healthy take on the stuffed bell peppers my mom used to make when I was young. She used Minute Rice, Tomato Sauce and ground beef......which is all fine and well when you're a kid. But as an adult I'd like a little more interesting flavors in my stuffed peppers. So one I night I created this and I think it is delicious. So does Lee!  My recipe calls for brown rice but tonight I cheated and used Trader Joes frozen brown rice medley ( it has brown rice, red rice and black barley! - SO nutty and chewy and yummy). The Trader Joes' rice cooks in just a few minutes, so I followed the directions and then sprinkled with a few shakes of onion powder. 


Preheat oven to 350 and set a large pot of water on the boil.


2 C cooked brown rice
Onion Bouillon
1 lb ground turkey
salt, pepper to taste
1 tsp poultry seasoning
1 tsp Italian seasoning
3 cloves chopped garlic
1 onion, chopped
2 TBL fresh parsley, chopped
1/2 zucchini, grated
1 pkg mushrooms, sliced
1 large can diced tomatoes
4 large green bell peppers
grated cheddar cheese (I used about 3/4 of a block.....yum)


1. Cook rice with bouillon (or use cooked Trader Joes rice)

2. Brown turkey and season with salt and pepper, poultry seasoning and  Italian seasoning. Mix rice and turkey in a large bowl.

3. Saute garlic, onion, parsley, and mushrooms until cooked and tender, about 10 minutes. Add to bowl with turkey mixture.

4. Add zucchini and tomatoes into turkey mixture, and about 1 cup cheese.

5. Clean the peppers, and cut off tops (reserve for another use). Boil in water for just 2 minutes each. Put a layer of turkey mixture on bottom of dish to balance peppers. Place peppers into dish and stuff with turkey mixture. Put MORE cheese on top of each pepper and bake at 350 for about 20-30 minutes or until hot.

Saturday, October 8, 2011

Easy Pecan Sandies

I'm not a mom, but I am busy and I also love a good, homemade cookie! I found this recipe and had to make it and I'm so glad I did. It took me about 30 minutes from start to finish!!  These cookies are full of toasty pecan flavor, and not too sweet. Just perfect in my book.


1 stick unsalted butter, room temperature
1/2 C brown sugar, packed
1 1/2 tsp vanilla
1/4 tsp salt
1 C flour
1 C pecans, coarsely chopped (I toasted them slightly before putting them in the dough)


1. Preheat oven to 350 with racks in upper and lower thirds. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla and salt.  Either by hand or with mixer on low, gradually add flour, beating until just combined. Fold in pecans by hand.

2. Roll dough into 1 1/2 inch balls, and place on baking sheets lined with parchment paper, two inches apart, 8 to a sheet. Flatten slightly with palm of hand. I like to use a small cookie/ice cream scoop when I make cookie - it helps them to cook more evenly.

I like to scoop a GENEROUS portion with this small scoop.

Slightly flattened...

3. Bake until cookies are golden brown, 15 -17 minutes, rotating pans halfway through baking. Transfer to wire racks to cool. Store in airtight container for 5 days.......if they last that long.


Thursday, October 6, 2011

Red Wine Reduction with Sliced Mushrooms

Lee and I had some pasta that was made with Red Wine and I was trying to figure out what kind of sauce to put on it. I did some internet searching and found a very basic red wine reduction, to which I added a couple of changes.

This recipe is neither low-fat nor low-calorie. However, it is FULL flavor!! It calls for 1 1/2 bottles (4 1/2 C) of dry red wine and 1 bottle (3 C) of ruby port. However, I only had one bottle of red wine and I decided to see how it would turn out with just that amount of liquid. In the end, I had to use a bit of pasta water to have enough I suggest using the suggested amount of wine.

I also added 1 shallot and several sprigs of fresh thyme to the simmering wine concoction.  After I strained it, I put ONE STICK OF BUTTER in the pan (cheers for Paula Deen and her famous use of 1 stick of butter in almost everything) and added sliced mushrooms.....then put the wine mixture back into the pan (these are my changes).
It......was........SO.......incredibly......RICH and FABULOUS! I didn't take any pictures however, because I wasn't planning on blogging about this. But it turned out so great that I wanted to share it.

So, here's the red wine reduction recipe with mushrooms - enjoy!


1 small onion, chopped
1 large shallot, chopped
2 carrots, chopped
2 small celery ribs, chopped
3 garlic cloves, chopped
3-4 sprigs fresh thyme
1 1/2 TBL olive oil
1 package button mushrooms, sliced thin
1 package cremini mushrooms, sliced thin
salt and pepper
1 1/2 (4 1/2 C) dry red wine
1 bottle (3 C) Ruby Port wine


In a large pot over medium heat, saute onion, shallot, carrots, celery, thyme and garlic in oil until golden, about 10 minutes. Season with salt and pepper. Do not burn the garlic!

Add wines and simmer stirring accasinally, until mixture is reduced to 1 quart, about 1 hour.

Pour through a sieve and reserve in a large measuring cup or bowl. Discard solids.

Remove any bits of vegetables from pan. Add 1 stick of butter and melt over medium high heat. Add mushrooms and saute until cooked. Add reserved wine back into pan. Simmer until reduced and thickened, about 10 minutes.

Serve over pasta with freshly grated parmesan.

Wednesday, October 5, 2011

Meringues (not to be confused with the Merengue which is a whole 'nother thing)

Lee's favorite cookie is the Meringue and he asked me, very nicely, if I would make him some the next time I wanted to bake some cookies. Well, today it was the first rainy day of the Fall season and of course I wanted to bake! However, meringues need a dry environment to set up well and I didn't think I would have a good result today - but alas and alack I was wrong! These turned out just fine and Lee is a happy camper. My work here is done.

There are only 4 ingredients, and they are not really difficult to make, just time consuming. So, don't try to make these on a day you're rushed!! 

Meringue Cookies


3 large egg whites (room temperature)
1/4 tsp cream of tartar
3/4 C superfine sugar (If you don't have any, simply take granulated sugar and process for abut 30 - 60 seconds in a food processor until fine. This makes the sugar easier to incorporate into the whites).
1/4 teaspoon vanilla extract


1. Preheat oven to 200 degrees. Place rack in center of oven. Line a baking sheet with parchment (or you can butter and flour the sheet instead). You can form the cookies with a pastry bag fitted with a 1/2 plain tip, but I just spooned the meringue and did a little swirl on top.

2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high, until the meringue holds very stiff peaks. Beat in the vanilla extract.

TIP: The meringue is done when it holds stiff peaks and when you rub a little between your fingers it does not feel gritty. If it is gritty, just keep beating!

3. Pipe or spoon meringue onto baking sheet.  Bake for approximately 1 1/2 to 1  3/4 hours, rotating the sheet about halfway through the baking time. The meringues are done when pale in color and fairly crisp. They should remove easily from parchment paper. Turn off the oven and crack the door open. Leave the meringues in the oven to finish drying for several hours or overnight. The meringues can be covered and stored at room temperature for several days. 

Makes about 10 2 1/2 inch meringues.

Monday, October 3, 2011

Cranberry Almond Biscotti

Ah the beauty of biscotti. You can't just chow down on a biscotti slice like any other cookie. Because of the nature of the biscotti (it is a very hard and dry cookie, meant to be dipped in coffee) you are forced to sit for a minute with a cup of coffee or tea and savor the biscotti and in the process relish in the joy of life and good food and the results of your efforts in the kitchen.  Otherwise, you may break a tooth.

Martha (I use only her first name because I feel like I know her. Alas,... I don't) has a recipe for Pecan and Cranberry Biscotti, but I only had sliced almonds so that is what I used. I also decided to make a 1/2 recipe and it turned out just fine. However, I'm posting the full recipe here.

Kitchen TIP: I turned the dough onto a silpat mat and instead of transferring the biscotti log to the pan, I simply lifted the silpat onto the sheet pan for baking. EASY!!

There's nothing particularly difficult about making biscotti, but it isn't a quick make yourself a pot of coffee and take the time to make this delicious recipe.


1 1/2 C toasted almond slices (I used Trader Joes unsalted toasted slices)
1 tsp baking powder
2 1/2 C all purpose flour
1 1/4 C sugar
1/8 tsp salt
3 large eggs
2 large egg yolks
1 tsp vanilla extract
1 C dried cranberries (I used Trader Joes Orange essence cranberries)
zest of 1 lemon


1. Preheat the oven to 350 with rack in center of the oven. Line a baking sheet with parchment (or you can do as I did and use the silpat for the first step).

2. In the bowl of a mixer, combine the baking powder, flour, sugar and salt.
In a separate bowl, beat the eggs, egg yolks and vanilla. Add to the dry ingredients; mix on medium low until combined to a sticky dough.  Stir in, by hand, the almonds, cranberries and zest.

3. Turn the dough onto a lightly floured surface and sprinkle with more flour. Knead slightly. Shape into two 9" X 3 1/2" logs. Transfer to the baking sheet.

4. Bake until the dough sets, about 30 minutes. Remove from the oven and cool on the pan for 15 minutes. Reduce oven heat to 275. Slice the dough on a diagonal into 1/2 pieces; place, cut side down, on the baking sheet (this time use a piece of parchment).  Bake for 20 minutes.

5. Turn the pieces over and bake for another 20 minutes. Transfer to a wire rack to cool. Biscotti will keep for several weeks in an airtight container at room temperature.


Sunday, October 2, 2011

Pear Custard Pie

I love pears and found this recipe hidden away in one of my Everyday Food Magazines. It is entitled, "Custard Pie", which would've piqued my interest anyway, but when I read the ingredients and saw that it used pears, I was ready to try it.

You don't need to feel any guilt about eating this "pie" either, because there is no crust! It's just fruit and an easy batter you make in the blender (only 1/3 C flour and sugar in the whole recipe!). And it's not overly sweet either, which is something I like. It couldn't be easier to make - truly a no brainer. I should've used my OXO mandoline to slice the pears.....but I just did it the old fashioned way.


3 Comice or Bartlett pears
1/4 C melted unsalted butter
1/3 C sugar
1/3 C flour
2 tsp vanilla
3 large eggs
3/4 C milk
1/4 tsp salt
confectioners sugar for dusting


1. Preheat oven to 350. Butter a 9 inch pie dish.

2. Peel, halve and core the pears. Slice into 1/4 inch thick slices, lengthwise. Arrange slices, overlapping slightly, in dish.

This is the best way I've found to core apples and pears - with a melon baller. SO easy.

3. In a blender, process the melted butter, sugar, flour, vanilla, eggs, milk and salt until smooth.

4. Pour batter over pears.

Ready for the oven....

Bake until golden and firm to the touch, about 40-45 minutes. Serve warm or at room temperature, dusted with powdered sugar (I took my picture before this step!).


Saturday, October 1, 2011

Braised Chicken with Shallots

I love "one-pot" cooking because I truly hate cleaning up after cooking. To me, cleaning loads of dishes is just a bad way to end a good meal. But it is a necessity of life, I guess.

I learned a new trick while making this recipe (thank you Martha Stewart!). If you place several shallots in a bowl of warm water, and soak them for about 15 minutes, the skins will loosen and you can just slip them off with a paring knife. SO easy. I ended up peeling more than I needed so I saved the extra in my fridge for later. 

This was very tasty and satisfying - a real "comfort food" kind of dish. I hope you enjoy it as much as I did!

I served this over red quinoa (you can find this at Trader Joes - it has a wonderful nutty flavor and a great little "crunch". Also I used red and yellow cherry tomatoes.

Braised Chicken with Shallots

 8 bone-in, skinless (I used skin-on because I'm that way) chicken thighs (about 2 1/2 lbs)
1/4 C flour
2 TBL olive oil
1 lb small shallots, peeled and halved
5 garlic cloves, peeled and halved
1/2 C dry white wine
3 TBL Dijon mustard
1 pint cherry tomatoes, halved
fresh tarragon leaves for garnish

1. Season chicken with salt and pepper; coat with flour, shaking off excess (after seasoning the chicken, I put it in a baggie with the flour and just shake!).

2. In a Dutch oven or 5 quart pot with a tight fitting lid, heat oil over medium-high heat. Cook until browned, about 3-4 minutes per side. Set chicken aside and cover with foil.

3. Add shallots and garlic; cook, stirring occasionally until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3-5 minutes. Stir in mustard and 1 1/2 C water (I mixed the mustard in with the water before pouring into the pan); bring to a boil.

4. Return chicken,bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, about 30-35 minutes. Transfer chicken to a plate; tent with foil. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6-8 minutes. Return chicken to pot to re-heat if necessary. Garnish with Tarragon and serve!

Porcini and Parmesan Risotto

I've never made risotto, and usually don't order it when I'm in a restaurant because I always try to eat protein and veggies as opposed to a plate of carbs like pasta or rice. However, I was CRAVING carbs and decided to venture into the unknown world of risotto making. I've heard it's not difficult to make, just time consuming and that turned out to be true.

The result of my effort was completely satisfying and full of creamy, starchy, cheesy, buttery, mushroomy flavor (I know mushroomy is not a word....but I like it anyway). My only difficulty was taking a decent picture. I posted a picture of my hard work on Facebook and received less than complimentary comments.....which I won't repeat because I don't want you to be afraid of making this fantastic recipe!

So, I think I will post my picture anyway, and let the chips fall where they may.

This recipe comes from my favorite Everyday Food Magazine (a Martha Stewart Publication). I made a couple additions which I'll notate.

Porcini and Parmesan Risotto


14.5 oz chicken broth
1/2 oz dried porcini mushrooms, rinsed (I used a bag of dried mixed mushrooms with porcini, morels, chanterelles, etc - it was all I could find)
3 TBL butter
8 oz. mixed fresh mushrooms such as cremini, shiitake (stems removed) and oyster, all cut into 1/2 inch pieces (I used only cremini - again, it was all I could find).
course salt and fresh pepper to taste
1 small onion, finely chopped (I also added 1 small shallot)
1 C Arborio rice
1/2 C dry white wine
1/2 C grated Parmesan plus more for garnish


1. In a medium saucepan, combine broth, dried mushrooms and 4 cups water. Bring to a boil; cook until mushrooms are tender, about 1 minute. With a slotted spoon remove mushrooms; coarsely chop.  Strain hot broth through a paper coffee filter (or fine sieve) to remove any grit from mushrooms, return broth to pan keep covered, on low heat.

The 'shrooms

2. In a large saucepan, heat 1 TBL butter over medium-high heat. Add fresh mushrooms and chopped mushrooms; season with salt and pepper. Cook, stirring frequently, until tender, 3-5 minutes. Transfer to a plate, set aside.

3. Reduce heat to medium-low. Add onion and 1 TBL butter to saucepan. (At this point I also added the finely chopped shallot).  Season with salt and pepper. Cook, stirring occasionally 3-5 minutes. Add rice, and cook stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.

4. Add 2 C of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4-5 minutes. Continue to add broth, by cupfuls (I just used a ladle) stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth).

Right before adding the broth...

LOVE my microplane for quickly grating parmesan!

5. Remove risotto from heat. Stir in Parmesan, remaining TBL butter, and half the sauteed mushrooms; season with salt and pepper to taste. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.