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Posts Tagged ‘nocheese’

For a recent class assignment, I had to come up with a banquet menu. Being a complete nerd about a certain lady with a predilection for metal hats, and given the proximity of our scheduled presentation date to a rather important anniversary, I decided to play with the menu from 1953.

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1/2 lb dried porcini, oyster, and lobster mushrooms

1/4lb fresh button mushrooms.

2c white wine (whatever you like)

1tsp tarragon (dried) or 2tsp chopped fresh

2-3tbsp butter

3-4 green onions, finely chopped

1/4 white onion, finely chopped (brunoise)

1 clove garlic, finely minced or pureed

olive oil

1lb arborio rice

1/2 lemon, juiced

1-2L chicken or mushroom stock

Rehydrate the dried mushrooms in equal parts white wine and very hot (simmering) water, with tarragon. Reserve dehydration liquid after straining, reduce to demiglace consistency.

Saute all mushrooms in a lot of butter until they’ve become a glorious browned yummy…. *wipes up drool*. You get the point. Set to one side.

In a large non-stick pan, lightly saute green onions, white onion, and some garlic in some olive oil. When softened, add arborio rice, Toss. Start the risotto process (stir. add mushroom liquid first, then a little more stock and white wine. stir until absorbed. repeat until tender and creamy).

When risotto is cooked, stir in mushrooms. Add a final splash of white wine and the juice of half a lemon.

Serve.

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