MUSHROOM
AND ROASTED GARLIC RISOTTO by CHEF DAN:
Serves
4
INGREDIENTS:
2
whole garlic heads
5
cups chicken broth
2
tablespoons olive oil
1/2-cup
Madeira, divided
1
onion, finely chopped
2
garlic cloves, finely chopped
10
crimini mushrooms, thinly sliced
1
ounce Shitake (dried black mushrooms)
1-1/2-cups
of Royal Italian Superfine Arborio
1/4-cup
Parmesan cheese, grated
1/2-teaspoon
EACH sea salt and freshly ground black pepper
2
tablespoon butter
2
tablespoons fresh chives
DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)
1.
Cut
the top of each garlic head; discard.
2.
Rub
cut side of each garlic head with 1 teaspoon olive oil.
3.
Remove
papery skin from garlic heads.
4.
Wrap
garlic in foil and bake for 1 hour; let cool for 12 minutes.
5.
Separate
cloves; squeeze to extract garlic pulp.
6.
Combine
garlic pulp with 2 tablespoon Madeira; mash with a fork.
7.
Bring
1-1/2-cups broth to a boil, add dried mushrooms.
8.
Let
stand 30 minutes or until soft, then chop.
9.
Drain
through a colander over a bowl, reserving liquid.
10.
Combine
mushroom liquid with 3-1/2- cup broth.
11.
Bring
to simmer in a sauce pan, and keep warm.
12.
Heat
a Dutch oven over medium-heat, add oil, when sizzling.
13.
Add
onion and sauté for 5 minutes; add garlic and sauté 1 minute.
14.
Add
crimini and Shitake mushrooms, cook for 5 minutes, stirring occasionally.
15.
Add
rice; sauté 1 minute stirring constantly.
16.
Add
remaining Madeira; cook 1 minute or until liquid is absorbed.
17.
Stir
in 1-1/2-cups broth; coo k 4 minutes or until liquid is absorbed.
18.
Add
remaining broth 1/2-cup at a time, stirring constantly until each portion of broth
is absorbed before adding the next (about 25 minute’s total).
19.
Reserve
1/3-cup broth for the last addition.
20.
Remove
from heat, stir in garlic mixture, reaming broth, butter, cheese, salt and
pepper, and chives.
ENJOY
DAN:
BON-APPETITE!!
No comments:
Post a Comment