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Saturday, 30 August 2008
Archives 2006 Jan/Feb Tuscan Cooking with Judith Sarchielli WILD MUSHROOM RISOTTO
| Tuscan Cooking with Judith Sarchielli WILD MUSHROOM RISOTTO | | Print | |
| Written by Judith Sarchielli | |
2 Tbs. grapeseed oil6 1/2 cups chicken, or vegetable stock 1/3 cup finely chopped shallots (about 2)1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed & chopped or 1 pkg dried wild mushrooms. 1 1/2 cups Carnaroli or Arborio rice 1/2 stick (1/4 cup) unsalted butter1/2 -1 tsp black truffle oil (optional) 1 Tbs. extra-virgin-oil cup chopped Italian parsley zest of 1 lemon cup grated Parmigiano-Reggiano --Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. --Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan, over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated––about 4 minutes. Season with salt and pepper, then transfer to a bowl. --Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 2 minutes, or until light golden in color. --Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. --Continue simmering & adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.) --Remove from heat and stir in remaining butter, lemon zest, sautéed mushrooms, truffle oil to taste (if using), cheese, and salt to taste. Makes 4 servings. Cooking tips: • Add black truffle shavings to this risotto for an even more sophisticated taste.• Add 4 Tablespoons cream or and to make an even creamier dish. CLASSES: EVERY THURSDAY EVE AT 6:30PM Woodland Hills Whole Foods Market • 21839 San Miguel St Woodland Hills, CA 91364 • 818-610-0000 • www.wholefoods.com JUDITH FINE-SARCHIELLI is Cooking School Director for Whole Foods Markets. Judith is an expert on the Mediterranean Diet in its low-fat, vegetarian version. She has a lengthy history teaching Tuscan cuisine, as well as ethnic cooking classes, specializing in allergy-free diets. She taught monthly cooking classes for 25+ years at Denver Botanic Gardens and for 10+ years at Wild Oats Natural Health Foods Store. |
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