I have so many memories here at the Phoenician going back to high school days. They have been going through some renovations and Mowry & Cotton is their fancy new casual restaurant geared to draw in both visitors and locals. This was one of those fun dress-up Yelp events that incorporated the beautiful views of the Phoenician resort. Mowry & Cotton has a large open patio with amazing décor (the growler wall was a nice touch). We were given the story behind this place from the GM. He mentioned that it is named after George Mowry and James Cotton – two businessmen who opened one of Phoenix’s earliest drinking establishments. We were treated with their signature drink (called the Washington & 1st) from their awesome bartender who worked his butt off for us. It was a blend of commerce gin, St Germain elderflower, blackberry, lime & bitters. I got so caught up with my drinks and the conversation at my table that I forgot to check out the food samples they prepared for us. The seafood was gone when I got there, but I did get to try some of their flatbread pizza. The Wild Mushroom and the Chicken Pesto were both pretty flavorful. But I didn’t miss out on desserts. They had these awesome Lemon Meringue, S’Mores and a Peanut Butter Bar samples that capped off the night. I enjoyed mixing it up with some long time Elites and enjoyed meeting some of the new ones. The best part was the awesome gifts Mowry & Cotton gave us – a choice of a cutting board, a branding iron or an apron. All three were pretty killer. Thanks to our Yelp staff for always being amazing and treating us Elites to a fun night. Read my full post about Mowry & Cotton here.
- 8 cups canned low-salt chicken broth
- 1/2-ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
* – recipe by Giada De Laurentiis