As I was trying to come up with things to make in my first week of this vast project I wanted to find things that interested me most. Risotto, specifically the mushroom variety, is something my mom and I enjoy; in fact, in my case, enjoy is a bit of an understatement. That's why I wanted to learn how to make it, because then I can eat it whenever I want.
Unlike with my grilled cheese I chose to stick to the books with this, mostly because I have no clue how to make risotto, which is incredibly more difficult that a simple grilled sandwich. After making it, though, I have discovered that risotto is much easier to make than I imagined; a simple combination of Arborio rice, stock, mushrooms, and a large amount of stirring.
Even though it has only been two days, I think that this is my favorite thing I have ever made. Let's see if that stands after my next meal.
Recipe:
Risotto con Funghi Secchi (Risotto with Dried Mushrooms)
DISCLAIMER: I halved the recipe because I am only cooking for 3, but I will put the original and it can be adjusted as needed.
1 oz dried porcini mushrooms (if you do make the recipe smaller I suggest still using all of the mushrooms)
6 cups vegetable stock
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 cloves garlic, chopped
3 1/3 cups Arborio rice
1/2 cup dry white wine
6 tbsp freshly grated Parmesan cheese
2 tbsp finely chopped fresh flat leaf parsley
salt and freshly ground black pepper
1.) In a small bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain the mushrooms and strain the water through a fine-mesh sieve lined with cheesecloth. Set aside. Squeeze out any excess moisture from the mushrooms. Chop coarsely and set aside.
2.) Pour the stock into a saucepan, bring to a boil and adjust the heat to maintain a low boil.
3.) In a separate saucepan over medium hear, warm the butter and oil. Add the garlic and cook, stirring, until translucent, about 3 minutes. Add the rice and cook, stirring frequently, until the rice is warm and coated with the butter and oil, about three minutes. Add the mushrooms and their filtered water and cook over medium heat, gradually adding the wine and allowing it to evaporate before adding more. Add 1 or 2 ladlefuls of the stock, enough just to cover the rice, and cook, stirring frequently but not constantly. As the liquid is absorbed, add a little more of the simmering stock, again stirring frequently. Continue to add the stock in this manner, making sure the rice is always covered with a thin veil of liquid. After about 15 minutes from the moment the stock is first added, the rice should be tender but firm and the risotto should flow but not be runny.
4.)Add the Parmesan cheese and parsley and mix well. Season to taste with salt and pepper. Allow the risotto to rest for 2 minutes.
Green Beans:
1 lb fresh green beans
1 tbsp minced garlic
1 tbsp olive oil
1.) Boil seasoned water and add the green beans, cook for 4-5 minutes. Remove beans from pot and place into a colander, allow cold water to run over the beans until they are not longer hot. This process is called "blanching".
2.) Place the oil into a large pan and heat over medium heat. When the oil begins to shimmer carefully add the garlic. Sautee for 1-2 minutes or until the garlic becomes translucent. Add the beans and continue to sautee until the beans are tender, but not soft.
Even though it has only been two days, I think that this is my favorite thing I have ever made. Let's see if that stands after my next meal.
Recipe:
Risotto con Funghi Secchi (Risotto with Dried Mushrooms)
DISCLAIMER: I halved the recipe because I am only cooking for 3, but I will put the original and it can be adjusted as needed.
1 oz dried porcini mushrooms (if you do make the recipe smaller I suggest still using all of the mushrooms)
6 cups vegetable stock
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 cloves garlic, chopped
3 1/3 cups Arborio rice
1/2 cup dry white wine
6 tbsp freshly grated Parmesan cheese
2 tbsp finely chopped fresh flat leaf parsley
salt and freshly ground black pepper
1.) In a small bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain the mushrooms and strain the water through a fine-mesh sieve lined with cheesecloth. Set aside. Squeeze out any excess moisture from the mushrooms. Chop coarsely and set aside.
2.) Pour the stock into a saucepan, bring to a boil and adjust the heat to maintain a low boil.
3.) In a separate saucepan over medium hear, warm the butter and oil. Add the garlic and cook, stirring, until translucent, about 3 minutes. Add the rice and cook, stirring frequently, until the rice is warm and coated with the butter and oil, about three minutes. Add the mushrooms and their filtered water and cook over medium heat, gradually adding the wine and allowing it to evaporate before adding more. Add 1 or 2 ladlefuls of the stock, enough just to cover the rice, and cook, stirring frequently but not constantly. As the liquid is absorbed, add a little more of the simmering stock, again stirring frequently. Continue to add the stock in this manner, making sure the rice is always covered with a thin veil of liquid. After about 15 minutes from the moment the stock is first added, the rice should be tender but firm and the risotto should flow but not be runny.
4.)Add the Parmesan cheese and parsley and mix well. Season to taste with salt and pepper. Allow the risotto to rest for 2 minutes.
Green Beans:
1 lb fresh green beans
1 tbsp minced garlic
1 tbsp olive oil
1.) Boil seasoned water and add the green beans, cook for 4-5 minutes. Remove beans from pot and place into a colander, allow cold water to run over the beans until they are not longer hot. This process is called "blanching".
2.) Place the oil into a large pan and heat over medium heat. When the oil begins to shimmer carefully add the garlic. Sautee for 1-2 minutes or until the garlic becomes translucent. Add the beans and continue to sautee until the beans are tender, but not soft.
Yuummy
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