Risotto is my most favorite “rice” dish ever and this one is absolutely the best.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl.
Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed.
Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make ( Don says not 19 and not 21….20.) Do not take any shortcuts or it won’t turn out.
This is amazing.
Mushroom Risotto
Risotto is a super great dish to make. I love it more than just about anything else.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl. Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed. Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make. Do not take any shortcuts or it won’t turn out.
This is amazing. Risotto is my absolute favourite food. I have so many different ways to flavour risotto to suit the dinner you are planning. Keep reading and you will see.
Creamy Cauliflower Soup
- This is one good way to get your vegetables. Serve this for your company and get raves.
You will need:
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 4 cups good brand chicken stock
- 1 medium cauliflower, cut into florets
- 1 bay leaf
- 2 stalks celery, ribs removed
- 2 cups whipping cream
- freshly grated nutmeg
- pinch of salt and pepper
In a large saucepan, saute butter and onion until soft and golden. Add garlic and cook another minute. Add stock and bring to a boil.
Reduce heat to a simmer, add celery, cauliflower and bay leaf. Cook about 10 minutes or until cauliflower is tender. Remove bay leaf.
Pour ingredients into a blender (small batches) and puree. Return to saucepan and add the cream, and season to taste with the nutmeg, salt and pepper. If the soup is too thick, lighten with a little half and half cream.
Ladle into pretty soup bowls and place 3 small crackers on the plate.