It’s the first French Friday of 2014! Mon Dieu, where does time go?
Today’s French Fridays with Dorie recipe is a Dressy Pasta Risotto, a take on macaroni and cheese where small-shaped pasta is cooked with chicken stock and aromatics and finished with a cream and Parmesan and Mascarpone cheeses. Instead of a side dish, I prepared two main dish servings of dressy penne pasta with mushrooms, sun-dried tomatoes, and a dash of truffle oil. We eat a lot of pasta on weeknights and this technique creates a lot of depth in the taste. That is no small feat when cooking whole wheat pasta.
My main worry going into this recipe was the amount of liquid and time it would take to cook the heartier whole-wheat pasta I chose. It didn’t make much difference – I rounded up the total liquid to four cups of stock and cooked the pasta for almost thirty minutes.
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. My dressy penne pasta is a version of this week’s recipe, Dressy Pasta Risotto. To see how the rest of the group interpreted this easy recipe, click here.