GOURMET RISOTTO WITH MUSHROOMS by CHEF DAN:
Serves
4-6
INGREDIENTS:
5
cups chicken broth
1
ounce Shitake (dried black mushrooms)
2
tablespoon olive oil
3
garlic cloves, minced
1/2-pound crimini mushrooms, thinly sliced
1/4-cup
fresh flat leaf parsley, minced
2
tablespoon fresh chives
1-1/2-cups
Royal Italian Superfine Arborio
1
cup white wine (Pinot Grigio)
2
tablespoons unsalted butter
Sea
salt and freshly ground black pepper to taste
3
tablespoon freshly grated Parmesan cheese.
DIRECTIONS:
1.
In
a sauce-pan, bring the stock to a simmer.
2.
Remove
from heat and add the dried Shitake mushrooms.
3.
Soak
for 20 minutes.
4.
Drain
through a sieve into a large bowl, pressing down on mushrooms.
5.
Reserving
the stock; return stock to sauce-pan.
6.
Bring
to a simmer over medium-heat, maintaining a gentle simmer.
7.
Chop
the Shitake mushrooms and set aside.
8.
In
a Dutch oven, heat oil over medium-heat when sizzling.
9.
Add
garlic and sauté for 2 minutes.
10.
Add
crimini mushrooms and sauté for 5 minutes.
11.
Add
chopped Shitake mushrooms, parsley, chives and 1/2-cup simmering stock until
thickened about 5 minutes.
12.
Using
slotted spoon transfer mushrooms to a bowl; set aside.
13.
Add
rice to the same pan and stir over medium-heat, for 3 minutes.
14.
Add
the wine and stir completely absorbed.
15.
Add
simmering stock a 1/2-cup at a time, stirring often after each addition,
reserving 1/4-cup stock to be added at the end.
16.
Wait
until the stock is almost completely absorbed (but never dry on top) before
adding the next 1/2-cup.
17.
When
the rice is “firm to the tooth “but slightly firm in the center and looks
creamy, cook about 20 minutes.
18.
Add
the mushroom mixture and 1/2-cup stock.
19.
Cook
stirring occasionally until mushrooms are heated through and rice is al dente,
2-3 minutes longer.
20.
Remove
from heat and stir in butter, Parmesan cheese and reserved 1/4-cup stock.
21.
Season
with salt and pepper to taste.
ENJOY
DAN: BON-APPETITE!!
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