Tuesday, March 31, 2009

Mushroom Risotto

Mushroom Risotto

DUCK CONFIT, BECCA JOSH 266a


Ingredients:


8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
{any mushrooms will do}
a pinch of fresh thyme
a stick of butter
Salt and pepper
1 tablespoon truffle oil {optional}
1-ounce dried porcini mushrooms, wiped of grit
2 cups Sushi rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated

DUCK CONFIT, BECCA JOSH 043a

Preparation:

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
Add the fresh mushrooms, herbs and butter.
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
Drizzle in truffle oil then add the dried porcini mushrooms
which were reconstituted in1 cup of warm beef broth.
Season again with salt and fresh cracked pepper.
Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil.
Saute the remaining 1/2 onion and garlic clove.
Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
This step cooks the starchy coating and prevents the grains from sticking.
Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook,
stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time.
Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
The risotto should be slightly firm and creamy, not mushy.
Transfer the mushrooms to the rice mixture.
Stir in Parmesan cheese, cook briefly until melted.
Top with a drizzle of truffle oil and chopped parsley before serving.


DUCK CONFIT, BECCA JOSH 278a















One Love. One Peace. Always and all ways~

17 comments:

Wilde Poet said...

Yes... the food was as good as it looks in the photos. I even snagged a dish to bring home... most of it made it, some of it mysteriously disappeared.

Rachelle @ "Mommy? I'm Hungry!" said...

I wonder if the beauty of your photos would make my husband get over his mushroom fears? Probably not. I would have to eat this all by myself. ;)

La Table De Nana said...

I LOVE your photos.. food..people etc..They are to me...PERFECT..
And you are so pretty.

PS the recipes too:)

Kathleen (One Tree Past The Fence) said...

Nice Joshy. nice........ha.

aw you know I always get so tickled when y'all like photos.

hey Rachelle.......could you puree them, lol like baby food, hahaha? My sisters call them slugs. if that tells you anything. it must be the texture.

Nanamamma, : ) I say thanks to Corel...but thank you very much.

Becca said...

Oh, Josh. You make me giggle. Thanks for helping with the birthday meal!

Kathleen- a delight to cook with you friend!

nooschi said...

That looks delicious! Great photos.

once in a blue moon... said...

your photos always amaze me, stripped down and polished. your people pics are always perfect, they evoke pure emotion, not something you just glance at.

Kathleen (One Tree Past The Fence) said...

I get really humbled when it comes to photo flattery. I do. I know what's out there...lots of GREAT photographers, and I've seen yours.....heck I live in and thru your images.

if you feel something when you look at them...


then I did good.

Mrs Ergül said...

This is beautifully plated!

onlinepastrychef said...

Lovely family; gorgeous photos; glorious risotto. I like the stirring and stirring. It allows me to "go away" while still appearing to be doing something for 23 minutes!

Hayley said...

I love the photo of the mushrooms. Risotto is one of my absolute favourite things to make and eat. I always tell people that it isn't hard, just moderately time consuming.

Kathleen (One Tree Past The Fence) said...

You know Hayley sometimes the best photos just happen...I was going for a different shot of the shrooms and looked over and I saw it....I knew exactly what I could do with it post shoot.
OPC! Good to see you here...the stirring...best part of the meal....I like the way you go away...{while making the risotto I mean} ha!


You're right its not that hard, its not hard at all, and well if 20 minutes is time consuming...
makes for a quick after work meal.

: )

xo

Kathleen (One Tree Past The Fence) said...

Mrs. Ergul, gosh....thank you for that.
I am not a food stylist, I truly believe sometimes I get lucky when it hits the plate.

Evelyn said...

I cook Japanese style rice all the time and had wondered if it could be used for risotto. I always soak the rice for about a half hour first, and I'm curious if I could do the same, drain it well, and then proceed to the saute step. Any ideas? I do want to try this sometime, and if I don't need special arborio rice, so much the better. I use Tamanishiki short grain rice.

Kathleen (One Tree Past The Fence) said...

It never occurred to me to pre soak it like you would for sticky rice.

I've cooked as if it were aborio and had great results. I'm just not a big fan of aborio anyway.

Let me know how it turns out for you, seriously.

thesecondpancake said...

This looks great! I was just in Japan where, rurally at least, a lot of Western ingredients are available. I was wondering whether sushi rice could be used for risotto and you've proven it can.

Now as for getting good quality cheese, that's another challenge entirely...

Kathleen (One Tree Past The Fence) said...

It can indeed!
Yeh, you've got to have good cheese,
although I've eaten it with out the cheese...
nobody run from the room because I say this,
but Second Pancake, it was just as good.
Okay okay, almost as good. ha.

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