tag:blogger.com,1999:blog-8084232295286066032.post7547706090891108847..comments2024-02-12T05:16:28.517-05:00Comments on The V.I.P. Table: Welcome to The V.I.P. TableEric Guidohttp://www.blogger.com/profile/16780641005168603049noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8084232295286066032.post-60285762587124108362010-03-27T15:53:00.828-04:002010-03-27T15:53:00.828-04:00By popular demand, I was asked to supply this reci...By popular demand, I was asked to supply this recipe.<br /><br />This is something of a lazy man's mushroom risotto. The classic way would be to prepare a mushroom stock but this is a great cheat that will fool even the best of us. Give it a try and you'll understand...<br /><br />Mushroom Risotto<br /><br />Serves 3 – 4<br /><br />6 cups vegetable stock<br />8 tbls. sweet butter (cubed)<br />1 shallot (fine dice)<br />1 ½ cups risotto rice (Arborio is fine, but I prefer Carnaroli)<br />½ cup white wine (Try using the same white you plan to pair with the risotto.)<br />1/3 cup grated Parmigiano Reggiano<br />½ cup dry Marsala<br />1 Tbls. chopped sage<br />1 Tbls. chopped rosemary<br />1-pound crimini mushrooms (washed and sliced cross-wise into ¼ inch slices)<br />salt and pepper (to taste)<br /><br />Prepare all of your ingredients before you start. You’ll need one pot for the stock and one sauté pan and one saucepan.<br /><br />Place the stock into a pot and bring to a simmer.<br /><br />In a sauté pan melt 2 Tbls. of butter over low – medium flame. The butter will foam up and when the foam settles, add the mushrooms. Season with a healthy pinch of salt and toss well to coat with the butter. Allow this mixture to cook for about 3 – 4 minutes. Next add ½ the sage and ½ the rosemary. Toss again and raise the heat to medium. <br /><br />Add the ½ cup of Marsala and bring to a boil. Once it has reached a boil, lower the heat to low and allow this mixture to simmer <br /><br />In a saucepan, melt two tablespoons of butter, over a low - medium flame, and then add the shallots. Season the shallots lightly with salt. Sweat until translucent, for about three minutes, but do not allow them to take on any color. <br /><br />When the shallots are almost ready, add another tablespoon of butter. Once the butter has melted, add the rice and bring the flame up to medium. Toss the rice in the butter and shallot mixture while stirring regularly. Do not allow the rice to take on any color or stick to the pan. This should take only one or two minutes.<br /><br />Now add the wine and stir. The wine will begin to cook off and, once the rice begins to look dry, add your first ladle full of stock and stir. I like to set a timer for 17 minutes at this point, as a guide, but not as the set time for completion.<br /><br />Continue to stir, keeping the rice moving around the pan. Regularly stir the rice, from the outside of the pan, into the center. As the rice begins to look dry again, add more stock and continue to stir. <br /><br />Meanwhile, keep an eye on the mushrooms. If they have shrunken and the liquid in the pan has begun to dry, you can remove them from the flame and stir in the last of the sage and rosemary. Take ¾ of the mushrooms out of the pan and set them in a warm area to rest (I like to keep an oven at 200 degrees to hold items). Now ladle some stock into the sauté pan, where the mushrooms were cooking, and stir up any bits from the pan. Spill the contents from the pan, into the risotto and stir.<br /><br />When the timer reads two minutes, you should begin to taste the risotto for doneness. Season lightly with salt, but remember that the Parmigiano Reggiano is salty as well, so season very lightly. Once your rice is al dente, soft with a slight snap to the bite, turn off the heat. You may have a little stock left; hold it for now. Now add the last tablespoon of butter and the ½ cup of Parmigiano Reggiano and stir into the rice until combined. If the rice is too dry, add a little bit more hot stock and stir.<br /><br />Taste the risotto, one last time for seasoning. Plate into warmed bowls. Garnish with the reserved mushrooms in a small pile at the center (a good trick is to use a 1 ½ cookie cutter, to pile the garnish into. Then pull the cookie cutter straight up and the garnish will form a perfect pile. Clean the rim of your plate and serve.Eric Guidohttps://www.blogger.com/profile/16780641005168603049noreply@blogger.comtag:blogger.com,1999:blog-8084232295286066032.post-28505401484964867662010-02-15T20:22:28.640-05:002010-02-15T20:22:28.640-05:00Thanks Dave, I am only starting out in the shadow ...Thanks Dave, I am only starting out in the shadow of someone like yourself that has been doing this for so long and so well. Your blog is one of my regular daily stops.<br /><br />Regina, I only stopped because I thought you were moving on to other things. I wish you would have said something earlier. I'd love to contribute again one day to keep the networking going.Eric Guidohttps://www.blogger.com/profile/16780641005168603049noreply@blogger.comtag:blogger.com,1999:blog-8084232295286066032.post-82216823195820720612010-02-15T08:49:58.085-05:002010-02-15T08:49:58.085-05:00Yes, welcome indeed! Does this mean you won't ...Yes, welcome indeed! Does this mean you won't be guest blogging for me anymore! :)Reginahttps://www.blogger.com/profile/16058082725939340141noreply@blogger.comtag:blogger.com,1999:blog-8084232295286066032.post-42508636042200899382010-02-14T14:18:36.725-05:002010-02-14T14:18:36.725-05:00OMG, I'm salivating! Welcome to the Blogospher...OMG, I'm salivating! Welcome to the Blogosphere Eric!Dave Triegerhttps://www.blogger.com/profile/12386040475435299616noreply@blogger.com