Its gonna be good. Menu Skip to content YUM! from my friend Anns husband! Taming of the Shroom — November 16, 2013 by robpies Hey let’s take a walk on the wild side. You can’t go wrong with your dinner guests when you combine wild mushrooms with Your Inspiration At Home Porcini Salt and finishing with Country Onion with Chives Dip Mix to make a Wild Mushroom Risotto. If you’ve ever had a hard time getting your rice to come out just right, let me suggest trying a Risotto. It is actually easier to get your rice perfect because you can supervise the entire process and let the rice tell you when it’s done. Nothing can ruin your meal like under or over cooked rice. Here we watch the dish come together start to finish, but still can do other tasks as the rice gets tasty and creamy good. No one will be disappointed as you will take control of this wild-side dish that thinks it is a main course. picture034 (2) My Shopping List: 2 cloves of garlic 1- 1/2 lbs. of assorted fresh mushrooms cleaned and sliced – your choice here (cremini, shitake etc.) YIAH Porcini Salt 1 – 8 oz. package of dried porcini mushrooms soaking in 3 cups of hot water 1 medium onion diced 2 cups of rice 2 cup of dry white wine 6 cups of chicken stock warming in a separate pot 2 table spoons of butter 1/2 cup of grated Parmigiano cheese ½ – 1 TBS. YIAH Country Onion and Chive dip mix We have to remember Risotto is a process so make sure you follow all the steps. Begin by boiling 3 cups of water, remove from the heat and soak the dried mushrooms. While they rehydrate coat a large sauté pan with olive oil and smash the garlic cloves and add to the pan over medium heat. When the garlic becomes browned and aromatic remove and discard. Put your fresh mushrooms into the pan, season them with pinches of kosher salt and YIAH Porcini salt and continue to sauté them until they become browned and soft. Turn off the heat and reserve. At this point the dried porcini mushrooms should be ready to use. Scoop them out of the soaking water and put them into a food processor – do NOT discard the now slightly cooled soaking water. There will be dirt that has settled to the bottom of your container or pot but we will be using some of the top 2 cups of water. For now using a small spoon add some of this water into the food processor and blend into a mushroom paste. Lots of great flavor in there, but for now set this aside. Next get out 2 large pots, into the first one add the chicken stock and bring to a simmer. The second pot is where we will put this dish together. Coat the second pot completely with olive oil and put on medium heat then add the onions. Let the onions get soft but do not brown them and then add the rice stirring to coat with the oil and toast slightly for about 2 minutes. Add the wine and stir well until it has completely been absorbed by the rice. Next up is to begin adding 1-1/2 cups of the reserved soaking water making sure to only use the top portion and not the bottom half where the dirt has settled. Put only enough of this liquid in to cover the surface of the rice at a time, stirring often until it has been absorbed. Continue to add some more until you have used at least half of the reserved the liquid from the dried mushrooms, each time just covering the surface of the rice with this liquid. Make sure to completely stir the rice as you go. Now switch over to the chicken stock again adding just enough into the rice to cover and letting it absorb into the rice as you stir. This should take about three or four rounds of adding the chicken stock to cover and letting the liquid absorb, stirring regularly with each addition. Do not let any of the rice sit at the bottom of the pot when you stir. There will be time here on and off to work on the rest of your meal. During the third addition of stock also add the reserved sautéed mushrooms and the now pureed porcini mushrooms and give everything a big stir. When the stock has been completely absorbed remove from the heat and add the butter, cheese, and dip mix. Stir until well combined. The rice should be very creamy and loose in your pot, here you can make adjustments by adding more liquid from the dried mushrooms or if it is too loose allow your rice to cook longer. Season with more Porcini Salt as needed. No boring rice here – your dinner guests will love this wild side (dish)!
Posted on: Sun, 17 Nov 2013 02:04:59 +0000