Monday, February 16, 2009

ModernGear Food: Wild Mushroom Risotto with Peas and Prosciutto

I've come to realize that around the 15th of the month, until I get things under control and working a few months in advance, I'm going to be way overworked. That's when we finalize the next month's issue of the magazine, and right now I should be finishing that up but wanted to post this amazing recipe.

It's from our friend Kiki of Kiki's Kitchen again (my little cooking angel), and I won't keep you from it any longer!

Wild Mushroom Risotto with Peas and Prosciutto

Ingredients:

4 to 5 cups chicken/turkey stock (I used turkey because we had a turkey carcass in the freezer from Thanksgiving, dropped it in a roasting pan with some carrots, onions, celery and some herbs, roasted it for an hour and then simmered it on the stove for another 2 - perfect stock)
4 cups assorted wild mushrooms, chopped - I used porcini, shittake & oyster

2 shallots
2 garlic cloves
olive oil & butter
fresh thyme

2 cups arborio rice

1/2 cup white wine - whatever you have kicking around the house is fine

2 cups frozen green peas
4 to 6 slices prosciutto, finely chopped

1/4 cup freshly grated Parmesan cheese

1. melt 4 tablespoons butter in a heavy bottomed pan, then add mushrooms - cook until soft and set aside in a bowl

2. add 4 tablespoons (approx) olive oil and another 2 tablespoons butter to pan and add shallots, garlic and rice - stir until shallots are translucent and rice slightly browned - BE CAREFUL not to burn the garlic

3. de-glaze the pan with the white wine, stirring constantly

4. add the stock ladle by ladle, stirring after each addition until combined

5. continue this step until the rice is almost cooked - then stir in the reserved mushrooms & peas

6. meanwhile flash fry the prosciutto and add to the risotto

7. stir in 2 tablespoon butter and the Parmesan cheese until melted and combined

8. serve in warmed bowls and ENJOY!
And finally, don't forget to scratch behind the ears of your sous-chef! This is Tully...indispensable for tasting, but not so good with chopping...what with the no opposable thumbs and all.
Tully worked hard with this recipe!

1 comment:

Kathryn said...

Tully really is the best kind of sous-chef - no talking back!!!