WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
MUSHROOM AND ASPARAGUS RISOTTO
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
- Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
- Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
- Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
- Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
- Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
- Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.
ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON
Provided by Jamie Oliver
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
- Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
- Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
- Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
- Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
- Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
- Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
- Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
- Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
- Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
- Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.
Nutrition Facts : Calories 447 calories, Fat 11.3 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.1 g protein, Carbohydrate 67.4 g carbohydrate, Sugar 5.7 g sugar, Sodium 0.5 g salt, Fiber 4.9 g fibre
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
MUSHROOM-ASPARAGUS RISOTTO
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent-not constant-stirring, making this less labor intensive than most risottos.
Provided by Naomi Duguid
Categories Main Course
Yield 4 as a main, or 6 as a first course
Number Of Ingredients 11
Steps:
- Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
- Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
- Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
- Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it's just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.
- Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.
Nutrition Facts : ServingSize 4 as a main, or 6 as a first course, Calories 390 kcal, Fat 120 kcal, SaturatedFat 3 g, TransFat 13 g, Carbohydrate 52 g, Fiber 2 g, Protein 14 g, Cholesterol 5 mg, Sodium 320 mg, UnsaturatedFat 10 g
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS
Provided by Ivy Manning
Categories Milk/Cream Cheese Dairy Mushroom Vegetable Bake Dinner Asparagus Leek Spring Family Reunion Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
- Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.
ASPARAGUS WITH MORELS
Make and share this Asparagus With Morels recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
- refresh under cols water.pat dry.
- heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
- add asparagus, tarragon, salt and pepper and continue cooking until heated through.
- add remaining butter and remove from heat.
- stir in lemon juice and garnish with tarragon.
Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1
CREAMY ASPARAGUS RISOTTO
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
- Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
- To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.
FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h
Yield Six servings
Number Of Ingredients 14
Steps:
- Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
- Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
- Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
- Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
- Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams
RISOTTO WITH ASPARAGUS AND MORELS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams
MUSHROOM AND ASPARAGUS RISOTTO RECIPE
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
Provided by J. Kenji López-Alt
Categories Mains
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
- Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
- Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
- Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
- Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
- Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
- Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.
Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 943 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
RISOTTO - SHRIMP AND WILD MUSHROOM
Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.
Provided by Baby Kato
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
- Heat oil over medium high heat.
- Add shrimp, cook 3-4 minutes, stirring frequently.
- Remove shrimp from pan and set aside.
- Add mushrooms to pan and cook 4-5 minutes until browned.
- Remove mushrooms from pan and set aside.
- Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
- Add rice, and stir for 2-3 minutes.
- In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
- Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
- Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
- Rice should be tender, 25-30 minutes.
- Add peas, shrimp and mushrooms to last 5 minutes of cooking.
- Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
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Estimated Reading Time 2 mins
- Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and saute for about three minutes, until soft. Add the rice and toss to coat each kernel with oil.
- Add the white wine to the pot and stir. Cook until all the wine has been absorbed—about three minutes.
- Now, add the stock—a quarter cup at a time—stirring after each addition and not adding any more until the previous addition has been completely absorbed.
- Blanch the asparagus in boiling water for two minutes then drain and run over with cold water. Set aside.
- After all the stock has been absorbed into the risotto, turn off the heat. Heat a teaspoon more oil in a non-stick skillet over medium high heat and add the scallops and shrimp.
- Add the shrimp, scallops and half a can of lump crab meat to the risotto, along with minced parsley, grated cheese and sliced asaparagus. Season with salt to taste.
SPRING RISOTTOS: 5 RECIPES TO MAKE RIGHT NOW! | KITCHN
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Estimated Reading Time 1 min
- Lemony Risotto with Asparagus and Shrimp from Gourmet. – We’re definitely not tired of asparagus yet, and pairing it with shrimp sounds fantastic!
- Ramp Risotto from New York Magazin. e – Ramps taste like a cross between onions and garlic and are amazing in creamy dishes like this.
- Roman Risotto with Radishes from Epicurious. – We’ve got radishes on the brainthis week!
- Asparagus and Morel Mushroom Risotto from Food & Wine. – If you’re lucky enough to lay your hands on (or find!) fresh morels, here’s what to do with them.
- Sweet Pea Risotto from Real Simple. – This sounds like an adult version of the creamy peas and rice we had as kids! What are your favorite risottos right now?
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- In medium heatproof bowl, pour 4 cups (1 L) boiling water over dried mushrooms. Cover and let stand at room temperature for at least 20 minutes.
- In medium pot, heat broth to just below a simmer. Into pot of broth, strain mushroom soaking liquid through sieve lined with cheesecloth. Reserve drained mushrooms. Add pepper to broth and salt to taste; it should be fairly salty, since the rice will absorb much of the salinity, but if using commercial broth, check the amount of sodium it contains before adding moreu2013u2013you may not need any at all. Cover and keep warm.
- In heavy-bottomed skillet, heat olive oil over medium heat. Add diced shallot and cook for 4 minutes, until softened. Add rice and stir to coat for 1 minute. Add wine or vermouth and drained soaked mushrooms. Stir for 30 seconds to deglaze pot.
- Add 2 ladlefuls of warm stock to rice and stir until absorbed. Add half the chives and tarragon (if using dried herbs, add all the chives and tarragon) and continue adding a ladleful of broth at a time until rice is al dente, about 20 minutes, stirring slowly but continuously after each addition until broth is almost absorbed before adding more. Taste and add salt, if necessary.
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- In a heavy saucepan, bring the stock to a slow, steady simmer over moderate heat. Lower the heat and maintain the simmer.
- Cut the asparagus tips to 1-inch and set aside. Cut the remaining asparagus into 1/2-inch pieces.
- Trim the stems from the morels and reserve them for another use (in stocks or soups). Brush any debris from the morels and, if they are very large, cut them in half.
- Heat the oil and butter in a heavy-bottomed, broad, medium saucepan over moderately-high heat. Stir in the onions and sauté for about 5 minutes, or until translucent. Add the asparagus stalks and the morels and sauté for about 1 minute, or until they are well-coated with the fat. Add the rice and sauté for a few minutes to thoroughly coat the grains with the fat.
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- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
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