from Joseph XXXXXX XXXXXX@gmail.com
to Katie XXXXXX XXXXXX@gmail.com
date Mon, Sep 28, 2009 at 8:09 PM
subject Re: Risotto
mailed-by gmail.com
Go to Caputo's and get some Dried Porcini mushrooms. It will last forever and you don't need to use much. While you are there see if you want to splurge on probably expensive fresh mushrooms; one big handful per person, maybe a little more if you want seconds.
So you will need, for two, and leftovers:
loose 3/4 cup dried porcini
2 heaping handfuls other mushroom (whatever looks good)
4 loose handfuls arborio or other risotto rice (also best purchased at Caputos; they have great great stuff. Also pick up a couple of their sausages to cook another night)
1 to 1 1/2 medium sized red onions
2 cloves garlic
vegetable bullion (optional, or, very small amount)
1 1/2 tablespoons Thyme, marjoram, or oregano (smell & imagine to taste)
a deep, bitter green, like kale or chard
OR
arugula (prepared differently, see note later)
olive oil
water
1 cup dry white wine if you're fancy
Before cooking, place the dried porcini in a bowl with 2-3 cups warm to hot water, and set aside to soak and steep.
Bring 1 quart of water to boil, reduce to a simmer (more important than you'd think) and add a small amount of bullion. If you're using a cube, just use half, or even less. Many recipes call for a lot, and the result tastes more like Vegetable Broth Risotto.
Finely dice the garlic and onion, and mince any herbs.
Clean the greens, cut out the tough stalks, and chop the greens into narrow strips, around 1/4 inch by 1 1/2 inches. (you can make this quick by stacking the leaves, flat, and making a series of narrow cuts, lengthwise, starting just above the bottom so they stay together. Then chop laterally). The stalks can be thrown into the bullion water if you'd like.
Clean the fresh mushrooms, but not under water. With a little dry brush if you have it or just your fingers; i never use a brush and never have grit problems. If the stalks are tough, remove them. Slice them 1/4" thick, and chopped to the size of quarters. Keep in mind they will shrink, but, also, the meal is going to be very sticky, so the size of these aren't going to make too much of a difference unless they're huge.
Spoon the (no longer) dry porcini out of the water and mince as finely as possible, and set aside. rinse off your cutting board afterwards; save this water.
In a heavy, wide pot or deep pan, heat 4-5 tbsp olive oil over moderate heat. when you can feel warmth from above, drop in the garlic, and stir until gold but not brown. immediately add onions, and cook until translucent.
Add the mushrooms and cook for another five minutes or so, depending on the mushrooms; until they're looking wet but not deflated and soggy. Add any herbs and the chopped greens (unless you chose arugula, in which case hold it back until the end), and shortly after, the rice. Stir until the rice is coated with the oils and looking glossy. Add a few hefty pinches of salt.
Now start adding the broth. Turn the heat on the risotto to medium-low. Add the wine first if you have it, then, once soaked into the rice, add the water from the dried porcini. Some people say to put this through a paper filter, but again, I've never had any grit.
(If you're not using broth, by the way, have water on a simmer so it's already hot when you throw it on. Don't worry about warming the porcini water).
Keep stirring, never stop, and add broth once it's thick enough that you can scrape to see the bottom of the pan. Too much heat will break up the starches of the rice, which is what makes it so creamy, so if the rice on the bottom of the pan get too hot you'll lose their starch. This is also why it's best to use cast-iron or a heavy stainless steel / enameled pot (remember those big beautiful ones at the warehouse? perfect). But whatever you have will be good enough.
Keep adding the broth, if you run out just use water and don't bother with more bullion. Occasionally taste for texture, when it's soft to your liking, add one last bit of water, mix in. If you chose to use arugula, add it at this point.
Serve immediately, and cover. It will keep cooking on its own, so if the top is off it will dry out. You'll probably need more salt; and they say the italians never put cheese on mushrooms, but i've never heard an Italian say it.
For leftovers, you can form these into little patties and make excellent little risotto-burgers
love
joe
- Hide quoted text -
On Mon, Sep 28, 2009 at 7:27 PM, Katie XXXXXX
wrote:
>
> Hey bruva wondering if I can get your delicious risotto recipe from you? The
> one with the mushrooms? Thanks much lovin ya
>
>
to Katie XXXXXX XXXXXX@gmail.com
date Mon, Sep 28, 2009 at 8:09 PM
subject Re: Risotto
mailed-by gmail.com
Go to Caputo's and get some Dried Porcini mushrooms. It will last forever and you don't need to use much. While you are there see if you want to splurge on probably expensive fresh mushrooms; one big handful per person, maybe a little more if you want seconds.
So you will need, for two, and leftovers:
loose 3/4 cup dried porcini
2 heaping handfuls other mushroom (whatever looks good)
4 loose handfuls arborio or other risotto rice (also best purchased at Caputos; they have great great stuff. Also pick up a couple of their sausages to cook another night)
1 to 1 1/2 medium sized red onions
2 cloves garlic
vegetable bullion (optional, or, very small amount)
1 1/2 tablespoons Thyme, marjoram, or oregano (smell & imagine to taste)
a deep, bitter green, like kale or chard
OR
arugula (prepared differently, see note later)
olive oil
water
1 cup dry white wine if you're fancy
Before cooking, place the dried porcini in a bowl with 2-3 cups warm to hot water, and set aside to soak and steep.
Bring 1 quart of water to boil, reduce to a simmer (more important than you'd think) and add a small amount of bullion. If you're using a cube, just use half, or even less. Many recipes call for a lot, and the result tastes more like Vegetable Broth Risotto.
Finely dice the garlic and onion, and mince any herbs.
Clean the greens, cut out the tough stalks, and chop the greens into narrow strips, around 1/4 inch by 1 1/2 inches. (you can make this quick by stacking the leaves, flat, and making a series of narrow cuts, lengthwise, starting just above the bottom so they stay together. Then chop laterally). The stalks can be thrown into the bullion water if you'd like.
Clean the fresh mushrooms, but not under water. With a little dry brush if you have it or just your fingers; i never use a brush and never have grit problems. If the stalks are tough, remove them. Slice them 1/4" thick, and chopped to the size of quarters. Keep in mind they will shrink, but, also, the meal is going to be very sticky, so the size of these aren't going to make too much of a difference unless they're huge.
Spoon the (no longer) dry porcini out of the water and mince as finely as possible, and set aside. rinse off your cutting board afterwards; save this water.
In a heavy, wide pot or deep pan, heat 4-5 tbsp olive oil over moderate heat. when you can feel warmth from above, drop in the garlic, and stir until gold but not brown. immediately add onions, and cook until translucent.
Add the mushrooms and cook for another five minutes or so, depending on the mushrooms; until they're looking wet but not deflated and soggy. Add any herbs and the chopped greens (unless you chose arugula, in which case hold it back until the end), and shortly after, the rice. Stir until the rice is coated with the oils and looking glossy. Add a few hefty pinches of salt.
Now start adding the broth. Turn the heat on the risotto to medium-low. Add the wine first if you have it, then, once soaked into the rice, add the water from the dried porcini. Some people say to put this through a paper filter, but again, I've never had any grit.
(If you're not using broth, by the way, have water on a simmer so it's already hot when you throw it on. Don't worry about warming the porcini water).
Keep stirring, never stop, and add broth once it's thick enough that you can scrape to see the bottom of the pan. Too much heat will break up the starches of the rice, which is what makes it so creamy, so if the rice on the bottom of the pan get too hot you'll lose their starch. This is also why it's best to use cast-iron or a heavy stainless steel / enameled pot (remember those big beautiful ones at the warehouse? perfect). But whatever you have will be good enough.
Keep adding the broth, if you run out just use water and don't bother with more bullion. Occasionally taste for texture, when it's soft to your liking, add one last bit of water, mix in. If you chose to use arugula, add it at this point.
Serve immediately, and cover. It will keep cooking on its own, so if the top is off it will dry out. You'll probably need more salt; and they say the italians never put cheese on mushrooms, but i've never heard an Italian say it.
For leftovers, you can form these into little patties and make excellent little risotto-burgers
love
joe
- Hide quoted text -
On Mon, Sep 28, 2009 at 7:27 PM, Katie XXXXXX
>
> Hey bruva wondering if I can get your delicious risotto recipe from you? The
> one with the mushrooms? Thanks much lovin ya
>
>
