Unicorn (Unicorn@Indenial.com)
Thu, 07 Jan 1999 07:49:48 -0500
Here are a couple of quickies from reader Tennie Videler:
Q: What do you do with chicken legs?
A: Wear loose trousers
Butcher, have you got pigs feet?
No, it's just the way I walk.
The side dish for the Chef's Favorites menu truly is one of my
favorites; I frequently serve this as a main course. Once you cook it
the first time and see for yourself how easy (and delicious) it is,
you will almost certainly add it to your repertoire of "I don't really
feel like cooking tonight" recipes.
Mushroom Risotto
1 ounce (30 g) dried wild mushrooms,
or 8 oz. (250 g) fresh mushrooms
(any variety or mixture of varieties)
2 cups (500 ml) chicken stock
(4 cups (1 L) if using fresh mushrooms)
2 Tbs finely chopped shallots or onion
4 Tbs butter
3 Tbs olive oil
2 cups raw Italian Arborio rice*
1/2 cup dry white wine (optional)
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
If using dried mushrooms (recommended) soak in 2 cups (500 ml) warm
water for at least 30 minutes, until the mushrooms are soft. Remove
from the water and chop coarsely. Strain the water through a paper
towel and combine it with the 2 cups (500 ml) of chicken stock in a
saucepan. Bring this mixture to a simmer over medium heat. If using
fresh mushrooms, chop coarsely and set aside, and bring 4 cups of
chicken stock to a simmer.
In a heavy 2 qt. (2 L) pot over medium heat saute the shallots in 2
tablespoons (30 ml) of butter and 3 tablespoons (45 ml) olive oil
until translucent but not brown. Add the rice, stir to thoroughly
coat with the oil and butter, and saute for 2 to 3 minutes. Add the
wine or 1/2 cup (125 ml) of the simmering stock, stirring frequently.
When the liquid is almost completely absorbed add another 1/2 cup (125
ml) stock, and repeat this process for 15 minutes, stirring
frequently. Add the mushrooms and continue adding stock as it becomes
absorbed for another 5 to 10 minutes, until the rice is done. You may
have some stock left over; do not feel compelled to use it all, as
this will make the risotto too runny. Test the rice for doneness by
tasting it; it should be "al dente" (soft but still firm to the tooth)
and the risotto should be creamy at this stage. When the rice is
cooked remove the pot from the heat and stir in the Parmesan cheese
and the remaining 2 tablespoons (30 ml) of butter. Taste and adjust
the seasoning with salt and pepper if necessary. Serves 4 to 6.
*Arborio rice really is the secret to this dish, and is available in
finer supermarkets and specialty shops. Long-grained rice may be
used, but the results will be inferior.
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