3 tbsp butter or margarine
1 cup converted rice
2/3 cup onion, chopped
1 3/4 cup water
3/4 cup champagne or dry white wine
1 can cream of mushroom soup
1/4 tsp fresh ground pepper
1/8 tsp ground nutmeg
1/8 tsp ground red pepper(optional)
1 cup red bell pepper, julienne
1 fresh parsley, finely chop
1 parmesan cheese (optional)
Directions
Melt butter in medium saucepan. Add rice and onion. Cook over medium
heat, stirring frequently, 3-4 minutes or until onion is tender. Add
water and champagne. Bring to a boil. Reduce heat, cover and simmer
20 minutes. Stir in cream of mushroom soup, pepper, nutmeg, and, if
desired, ground red pepper. Cook and stir 5 minutes, or until creamy
and heated through. Stir in red bell pepper and parsley. Sprinkle
with cheese, if desired.
Servings: 6 servings
Champagne Mushroom Risotto Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Italian; Mushroom; Pasta
The History of Recipes
Historians have tracked the existance of recipes back into ancient history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Having said that, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also informs us how the early Romans used many different spices, including some familiar names like basil, rue and asafoetida. As our culinary historical trip moves on a few more years there were some recipe books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich people of the period. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused an eruption in manuscripts on food, many of which are now in private collections. Over the following few hundred years, the rich and powerful families of Europe competed to offer the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are in great demand, mostly as a result of more people being able to read, leisure time and having more money to spend. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Champagne Mushroom Risotto recipe.
