posted on Aug, 30 2011 @ 01:41 PM
I usually don't post two recipes a day, but a fellow member influenced me to post this.
Risotto is delicious and much simpler than you may think. It just takes some patience and attention. Put love into your food, and your food will love
This recipe is fairly lengthy in time, simple, but time consuming. I would suggest making the stock the day before unless you have the day off and are
just hanging around the house.And, as usual, use as many vegetables from your own garden or from a local farmer/farmer's market.
2 carrots, chopped in 1/2 in cubes
1 onion, chopped 1/2 in cubes
4 celery stalks, coarsely chopped
1/2 lb mushroom stems
3 cups Sherry
Take 1-1 /2 lbs porcini mushrooms and pick the stems from the caps.In a large stock pot (large home stock pot, not restaurant large) caramelize the
mirepoix (carrots, onion, celery) then add the mushroom stems. Add the sherry and cook the alcohol off. Fill the pot with water, let simmer for until
it reduces to a little more than half(this will take a couple of hours)
Stuffed peppers: (for 2)
1 large red bell pepper, hollowed and deseeded
1 1/2 cup arborio rice
4 oz shallots (or onion), chopped fine
3 cloves garlic, minced
8 oz mushroom caps, sliced
3 oz freshly grated parmesan cheese
approx. 1 pint mushroom stock (hot)
4 tbsp salted butter
In a large saute pan (the large surface area is necessary) sweat the shallots and garlic in 2 tbsp butter. Add the arborio and fold the rice in until
all the grains are evenly coated in the butter. Add about 1/2 cup of stock and stir, stir, stir. Stir until the rice has absorbed the stock, then add
another 1/2 cup of stock. Continue this process, constantly stirring, until the rice is al dente. Add the mushrooms, and stir until they begin to
soften, then add the parmesan cheese and remaining butter. The risotto should be nice and creamy but should still be slightly al dente.
Rub the red pepper with Extra Virgin Olive Oil and fill with the risotto. Place in a 350 degree oven and cook until the peppers soften. Serve with
some basic grilled vegetables or over a bed of pasta with garlic and olive oil.