Monday, July 26, 2010

Mushroom Risotto

Mushroom Risotto

3 3/4 cups hot water
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
1 tablespoon soy sauce
1 tablespoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 small onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
2 lbs fresh cremini mushrooms, trimmed and thinly sliced
1 lb Arborio rice (2 1/3 cups)
2/3 cup dry white wine
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

Special equipment: parchment paper (if reserving some risotto for another recipe)

 Add broth, soy sauce, and remaining 31/4 cups water to pan and bring to a simmer.

Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.

Stir parsley into remaining risotto and serve immediately.

Gourmet April 2005 2005-03-09 11:52:38.0

Saturday, July 10, 2010

Pasta Gravy (RED)

4 large cans tomatoes
2 cans tomato paste
1/2 T garlic powder
1/2 cup red wine
1/4 cup sugar
1/2 cup grating cheese

Add all to a pot and blend well with a hand blender OR blend tomatoes in a blender, pour into pot and add the rest, stirring well.

Cover and simmer for about 90 minutes.

If you are adding meat to the sauce, you may need 2 more cans of tomato paste to re thicken since the meat will release juices.

Chicken Salad

All measures by weight

10 oz. cooked chicken flaked or diced to preference
16 oz. celery
1/2 oz. sugar
1/2 oz. vinegar
7 oz. mayo

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