Mushroom risotto is comfort food for us. We like to top it with truffles and truffle oil during the season. But it is wonderful served just as is, or drizzled with a little olive oil and shaved parmigiano reggiano cheese.
Ingredients
1/3 cup dried dried Porcini mushrooms
½ cup hot water
8 cups chicken, beef or vegetable stock
2 cups fresh mushrooms, cleaned and sliced
1 onion, chopped
6 Tablespoons of olive oil
2 Tablespoons butter
2 cloves of garlic, finely chopped
2 cups Arborio rice (or farro)
½ cup red wine
1 1/2 cups freshly-grated parmigiano reggiano cheese plus extra for garnish
Salt and pepper
You will also need:
Small heat-proof bowl
Large saute pan
Medium sauce pan
Large spoon
Instructions
Put the porcini mushrooms into a small heat-proof bowl and pour the hot water over them. Set aside to soak.
Bring the stock to the boil in a medium pan. Reduce the heat and keep the stock warm.
In a large sauté pan, gently sauté the chopped onions in the olive oil until the onions become translucent (about 5 minutes).
Add the mushrooms and garlic and saute for about 3 minutes longer.
Add the rice and stir it in for 2 minutes.
Add the wine, stir and cook until the wine has evaporated.
Remove the porcini mushrooms from the soaking liquid, but reserve the liquid. Chop the porcinis and add them to the risotto. Pour in the soaking liquid, being careful not to add any sand that might have settled in the bottom.
Add 2 ladles of hot stock. Stir until the stock is absorbed by the rice and then add more.
Keep adding stock and stirring until the rice is cooked, 20-25 minutes. The rice should be slightly al dente.
Remove from the heat and add the grated parmigiano reggiano and the butter. Mix well.
Check for seasoning and add salt and pepper, as needed.
Cover pan and allow to rest for 2 minutes.
Serve in warmed bowls. Drizzle with olive oil or top with additional grated parmigiano reggiano cheese, if desired.
Serves 6 people as a main course or 8-10 people as an appetizer course.
Ingredients
2 T unsalted butter
¾ cup (175ml) whipping cream
2 T chopped truffles
2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced
½ lb (250g) onions, thinly sliced
Sea salt and pepper, to taste
You will also need:
Saute pan
Saucepan
Gratin dish
Instructions
Preheat oven to 350oF (180oC).
In saute pan, melt the butter over low heat. Add the whipping cream and heat until almost boiling. Remove from the heat and add the chopped truffles. Salt to taste. Set aside.
Place the sliced potatoes and onions into a saucepan. Add enough water to almost cover the potatoes. Add salt to taste (about 1tsp.). Bring to a boil and stir gently to keep the potatoes from sticking. Pour the potatoes into the gratin dish and smooth the surface. Pour the cream mixture over the top. (You can also add cheese to this, if desired, but I left it out to better taste the flavor of the truffles.)
Place into the oven and bake until the potatoes are tender, about 45 minutes – 1 hour.
Garnish with more truffles, if desired.
Serves 6.
Ingredients
12 ounces dark chocolate (minimum 70% cacao), chopped
6 eggs, separated
2 sticks butter (8 oz)
1 ¼ cup sugar
1 cup whipping crème
2 T confectioners sugar
1 t vanilla extract
You will also need:
Small saucepan or bain marie for stovetop
10-12 small ramekins
Large bowl
Bowl for beating egg whites
Bain marie or water bath for oven
Instructions
Preheat oven to 350oF.
Slowly melt chocolate and butter together in a double-boiler. Set aside.
Beat sugar and egg yolks together in a large bowl. Set aside.
Beat egg whites until stiff. Set aside.
Stir 1/3 of the melted chocolate and butter into the egg mixture. Stir well. Add the rest of the chocolate/butter mixture and stir well. Fold in the egg whites, 1/3 at a time.
Pour into the ramekins and bake in a bain marie (water bath) for about 35-40 minutes until set.
Allow to cool. Cake should be gooey.
Whip the cream, confectioners sugar and vanilla extract together until soft peaks form. Drop a dollop onto the chocolate cakes. Refrigerate any leftover cakes right away. Serves 10-12 people.
This chopped apple And broccoli salad is a nice, simple treat. It is a good size for one person.
Ingredients
One apple, washed, cored and chopped (I love tart apples from the farmers market)
1/2 cup broccoli, chopped
One 2″ piece of celery, washed and chopped
1/4 cup golden raisins chopped
1/4 cup toasted pecans, chopped
1 T creme fraiche
You will also need:
Paring knife
Spoon
Small bowl
Instructions
Mix all ingredients together and stir to combine.
As an option, you can make this salad in the food processor.
