Friday Night Food Thing 3.31.2006
One of my favorite dishes is risotto. I have a particular way of making it that is hard to describe, but easy to demonstrate. Since I don't have web cast capabilities, I'll have to put up a recipe from the archives.
Risotto with Wild Mushrooms and Scallops
Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded (You can use those cheapy frozen ones from the local grocery store)
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs or a teaspoon of dried
2 tablespoons chopped fresh or dried flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated ***No MSG*** Kitchen Basics or Swanson Natural
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Place a large, deep skillet over medium-high heat and drizzle with enough olive oil to coat bottom of pan. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
Reduce the heat to medium. Drizzle a little more olive oil into the pan. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. You ought to smell a 'grainy' smell as well. Season again. Stir in the wine and cook until nearly evaporated.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese. Serve hot. Serves 4.
Food,Recipes
Risotto with Wild Mushrooms and Scallops
Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded (You can use those cheapy frozen ones from the local grocery store)
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs or a teaspoon of dried
2 tablespoons chopped fresh or dried flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated ***No MSG*** Kitchen Basics or Swanson Natural
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Place a large, deep skillet over medium-high heat and drizzle with enough olive oil to coat bottom of pan. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
Reduce the heat to medium. Drizzle a little more olive oil into the pan. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. You ought to smell a 'grainy' smell as well. Season again. Stir in the wine and cook until nearly evaporated.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese. Serve hot. Serves 4.
Food,Recipes
Posted by Surly Dave on
Friday, March 31, 2006
