We went to Aura on Friday night and as luck would have it, we were one of two parties there at the time and it was tasting night! This means that they were changing the menu and the owner was there showing the chefs how to cook everything. As you know the best way to learn is to do, so they made one of almost everything (new) on the menu.
Since we’re loyal regulars (and since I got the bar mentioned on a National gossip column) the owner likes us and shared these food dishes with us. We had pizza, Baba Ganoush, Tsaziki, 4 cheese ravioli (my favorite), seared tuna with garlic mashed potatoes (also heavenly) and grilled asparagus, smoked salmon, and two kinds of risotto: a fresh tomato and a pesto. I loved the pesto risotto and immediately thought that it would be great meal with just a few additions. I practiced tonight.
If you are thinking about going to dinner in Minneapolis please try Aura, everything was wonderful and it’s a great atmosphere. They’ve recently added more vegetarian options and they’re going to also move toward organic ingredients.

Mushroom Pesto Risotto
For Pesto:
1 bunch basil
1 tablespoon Chopped garlic (more, or less)
small handful of walnuts, somewhere between 1/8 and ¼ cup
2 tablespoons olive oil (more or less)
(do I need to remind you I don’t measure?)
For Rice:
1 teaspoon olive oil
½ cup uncooked arborio rice (this I did measure)
2 cups chicken broth (at least be ready with more if you need it)
For Mix Ins:
½ small onion chopped
3 large button mushrooms sliced
handful of dried shiitake mushrooms
1 cup boiling water
Start by softening the shiitake mushrooms. Throw them into a small pan with about a cup of water. Bring to a boil and let simmer for a little while. During this time you can chop the onion and other mushrooms. After a few minutes pour the mushroom and water mixture into a bowl and let it sit. The water should still be hot.
Make the pesto: In a food processor mix together all the basil ingredients except the olive oil. Pulse the processor until it’s all well chopped up small. Slowly add the olive oil, and again, eyeball it.
In a larger saucepan heat the 1 teaspoon olive oil. Add the onion and fresh mushrooms. Saute until tender and the mushrooms have released most of their liquid. Usually around 7 minutes or so?
Meanwhile that pan you had the shiitakes in? Fill it up with water I started with about a cup and a half, but needed to add more later, so I’d suggest starting out with 2 cups. Bring it to a boil then turn it down to low just so it stays hot.
Remove the onion and mushroom mixture and set it aside in a bowl. Add a little more oil to the pan if it’s all gone. Just a teensy bit though, you don’t want to use any more than you have to. Add the rice and stir until the rice is all covered in oil.
Now comes the boring time. This part will likely take around 30 minutes. Using a ladle, add in about a half a cup to one cup of the broth to the rice. Stir until the water is evaporated. Continue until the rice is soft and velvety. Once the rice is done, mix in all the mushrooms, onions and the pesto and serve.
This makes enough for maybe 4 small side dishes or two not very hungry adults.
Posted under Cooking, Random Thoughts, Sides, Vegetarian
This post was written by Amy on August 26, 2007









